Recipes

Light Parmesan Chicken and Rice

Dinner  Poultry  Rice 

• Cooking Time: 15
• Servings: 3-4
• Preparation Time: 10
• tablespoon olive oil
• 1/2 cup chopped onion
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon dried thyme
• 1 (8-ounce) package presliced mushrooms
• 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup uncooked instant rice
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.

Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

Delicious! I like to make it with brown rice which increases cooking time, but adds health. I think it's the perfect thing to dig into after a long (and sometimes chilly!) fall bike ride. Also great with added veggies like red peppers, diced green beans, or lots of onions.

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Author: Cooking Light

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