Garden Skillet Chicken

Prep Time:

5 min

Cook Time:

20 min

Total Time:

25 min

Servings:

Experience the freshness of the garden in every bite with garden skillet chicken, featuring tender chicken breasts cooked alongside vibrant vegetables and herbs for a wholesome and flavorful meal.

Ingredients

1 package (6.8 oz) RICE-A-RONI® Spanish Rice
2 tbsp margarine, butter or spread with no trans fat
2 cups water
1 can (14.5 oz) diced tomatoes, undrained
1 medium zucchini, cut into 3/4-inch chunks
1 cup frozen or drained canned corn
2 tbsp chopped fresh basil (optional)
3/4 lb boneless, skinless chicken breast halves, cut into thin strips and stir-fried*

How to make it

1

In a large skillet, combine rice-vermicelli mix and 2 tbsp of margarine. Sauté over medium heat until vermicelli is golden brown, stirring frequently.
2

Slowly stir in 2 cups water, Special Seasonings and tomatoes; bring to a boil.
3

Cover and reduce heat. Simmer 12 minutes. Stir in zucchini and corn. Return to a simmer. Cover and simmer 5 to 8 minutes or until rice is tender. Add cooked chicken; cook and stir until heated through. Sprinkle with chopped basil, if desired.

Tips & Tricks

*To stir-fry, heat a small amount of oil in large skillet (or spray with nonstick cooking spray) over medium-high heat. Add chicken strips to skillet; stir-fry, continuously turning, 4 to 5 minutes or until no longer pink.