Skillet Chicken & Rice
Courtesy of Campbell's® Kitchen
Servings: 4
Prep Time: 5 Min.
Cook Time: 35 Min.
Prep Time: 5 Min.
Cook Time: 35 Min.
What you need:
* 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)
* 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.
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;