Quick Risotto-Style Rice & Chicken recipe
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Ingredients
- 2 tablespoons I Can't Believe It's Not Butter!® Spread, divided 1 pound boneless, skinless chicken breasts, cut into bite-size pieces 1 (10 ounce) package sliced fresh mushrooms 2 cups milk 1 (5.6 ounce) package Knorr® Rice Sides™ - Chicken 1 cup frozen green peas ⅓ cup sour cream 3 tablespoons grated Parmesan cheese, divided
Nutrition Info
- 475.7 caloriescarbohydrate: 23.9 gcholesterol: 87.3 mgfat: 17.6 gfiber: 4.7 gprotein: 37.4 gsaturatedFat: 9.6 gservingSize: -sodium: 287.8 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Quick Risotto-Style Rice & Chicken
Directions
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Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
Melt remaining 1 tablespoon Spread in same skillet and cook mushrooms, stirring occasionally, until golden, about 5 minutes. Add milk, Knorr® Rice Sides™ - Chicken flavor and peas and prepare according to package directions.
Stir in chicken, sour cream and 2 tablespoons Parmesan cheese, heat through. Serve sprinkled with remaining Parmesan cheese. Garnish, if desired, with chopped parsley and cracked black pepper.