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Skillet Chicken & Rice
Courtesy of Campbell's® Kitchen
Servings: 4
Prep Time: 5 Min. Cook Time: 35 Min. What you need:
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+ 1-1/4 lb. boneless skinless chicken breast halves, cut into cubes
+ 1-3/4 c. Swanson® Chicken Broth or Swanson® Chicken Stock + 1/2 tsp. dried basil leaves, crushed + 1/2 tsp. garlic powder + 3/4 c. uncooked regular long grain white rice + 1 pkg. (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots) What to do:
1. Cook the chicken in a 10-in. nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
2. Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 min. 3. Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 min. or until the chicken is cooked through and the rice is tender. Nutritional information:
Calories: 333; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 85mg; Total Carbs: 36g; Fiber: 4g; Protein: 35g; Sodium: 494mg;
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