Parmesan Chicken and Rice
Creamy cheese and crisp peas bring personality to standard chicken and rice fare. Ready in a half hour –– eaten much quicker
4
Servings
0 m
Preparation
30 m
Cooking
588
Calories
Ingredients
4 Fresh Boneless Skinless Chicken Breasts
1 tablespoon cooking oil
2 cans reduced-sodium chicken broth
3 garlic cloves, minced
1-1/2 cups converted-style rice
1 cup Parmesan cheese, shredded
1 cup frozen peas, thawed
| Calories | 588 |
| Protein | 47 g |
| Total Fat | 15 g |
| Cholesterol | 90 mg |
| Sodium | 1326 mg |
| Total Carbohydrate | 64 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Heat oil in medium skillet to medium-high. Add chicken, cook 5 to 7 minutes or until light brown; season with salt and pepper, if desired. Add garlic; cook briefly. Stir in rice and chicken broth. Bring to a boil.
2. Cover, reduce heat; simmer 20 minutes or until chicken is done (internal temp 170°F). Remove from heat; stir in Parmesan cheese and peas. Cover and let stand 5 minutes before serving.
| Calories | 588 |
| Protein | 47 g |
| Total Fat | 15 g |
| Cholesterol | 90 mg |
| Sodium | 1326 mg |
| Total Carbohydrate | 64 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
