Italiano Chicken & Rice
In less than 45 minutes, you can prepare this tasty one-skillet dish that uses chicken, rice and tomatoes to make a dish that's perfect for busy weeknights.
Ingredients
1.25 pounds boneless, skinless chicken breast, cut into strips
1 medium green pepper, chopped (about 1/2 cup)
4 cloves garlic, minced
1.75 cups Swanson® Chicken Broth
1 can (14.5 ounces) diced tomatoes, drained
0.5 teaspoon Italian seasoning, crushed
0.75 cup uncooked long grain white rice
0.25 cup grated Parmesan cheese
0.25 cup thinly sliced fresh basil leaves
1 medium green pepper, chopped (about 1/2 cup)
4 cloves garlic, minced
1.75 cups Swanson® Chicken Broth
1 can (14.5 ounces) diced tomatoes, drained
0.5 teaspoon Italian seasoning, crushed
0.75 cup uncooked long grain white rice
0.25 cup grated Parmesan cheese
0.25 cup thinly sliced fresh basil leaves
Instructions
Season the chicken as desired. Cook the chicken, pepper and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
Stir the broth, tomatoes, Italian seasoning and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the cheese. Return the chicken mixture to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste. Serve topped with the basil.
Stir the broth, tomatoes, Italian seasoning and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the cheese. Return the chicken mixture to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste. Serve topped with the basil.
Italiano Chicken & Rice
In less than 45 minutes, you can prepare this tasty one-skillet dish that uses chicken, rice and tomatoes to make a dish that's perfect for busy weeknights.
Directions
Print
Season the chicken as desired. Cook the chicken, pepper and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
Stir the broth, tomatoes, Italian seasoning and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the cheese. Return the chicken mixture to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste. Serve topped with the basil.
Ingredients
1.25 pounds boneless, skinless chicken breast, cut into strips
1 medium green pepper, chopped (about 1/2 cup)
4 cloves garlic, minced
1.75 cups Swanson® Chicken Broth
1 can (14.5 ounces) diced tomatoes, drained
0.5 teaspoon Italian seasoning, crushed
0.75 cup uncooked long grain white rice
0.25 cup grated Parmesan cheese
0.25 cup thinly sliced fresh basil leaves
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