This easy 'skillet supper'
features chicken, vegetables and rice in an Italian-style tomato
sauce.
Chicken
and Rice Primavera
- 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 (4 1/2-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.
Serves 6.
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