Chicken and Rice Primavera
This easy 'skillet supper' features chicken, vegetables and rice in an Italian-seasoned tomato sauce.
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into half-inch thick strips
2 garlic cloves, minced
2 cups broccoli florets
2 carrots, thinly sliced
1 onion, chopped
1 teaspoon Italian seasoning (or more)
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
3 cups cooked rice
1 (14.5-ounce) can Italian-style diced tomatoes
Freshly grated Romano or Parmesan cheese
- Warm olive oil in a heavy skillet over medium-high heat until hot. Add chicken strips and minced garlic. Sauté the mix, stirring 5 to 7 minutes or until chicken begins to brown.
- Add broccoli, carrots, onion, Italian seasoning, red pepper flakes and salt. Cook, stirring, for 3 to 4 minutes or until the vegetables are tender. Add rice and tomatoes. Stir occasionally until blended and heated through.
- Prepare to serve when the vegetables have attained the desired degree of doneness, 10 to 20 minutes. Remove the mixture from the heat and serve individual portions on plates with a sprinkling of the freshly grated Romano cheese.
Makes 6 servings.