- 1 pound boneless, skinless chicken breasts, cut into strips
- 1/2 teaspoon minced garlic
- 1 3/4 cups Swanson® Chicken Stock
- 1 tablespoon canned diced tomatoes, drained
- 1/2 teaspoon Italian seasoning, crushed
- 3/4 cup uncooked regular long-grain white rice
- 1/4 cup grated Parmesan cheese
- Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the chicken from the skillet.
- Add the stock, tomatoes, Italian seasoning and rice to 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 to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
04/17/2018
recipepes.com
taliano Chicken and Rice, recipe
PT15M
PT1H
5
455 calories
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