Chicken, Mushrooms and Sugar Snap Peas Over Rice

Colorful and crisp, frozen sugar snap peas add just the right touch to this quick chicken sauté flavored with herbs, mushrooms, and garlic.

  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 4

Ingredients

1 1/2
cups uncooked instant rice
1 1/2
cups water
1
tablespoon olive oil
2
garlic cloves, minced
1
pkg (8 oz) whole mushrooms, quartered
1
cup Progresso™ chicken broth ( from 32 oz carton)
1/2
teaspoon finely chopped fresh thyme or tarragon
4
boneless skinless chicken breast halves
1/4
teaspoon salt
1/4
teaspoon pepper
1
tablespoon cornstarch
1
tablespoon cold water
1
pkg (9 oz) Green Giant™ frozen sugar snap peas
  • 1 Cook rice in 1 1/2 cups water as directed on package.
  • 2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add garlic and mushrooms; cook about 4 minutes or until softened, stirring frequently. Add broth and thyme; bring to a boil.
  • 3 Sprinkle chicken breast halves with salt and pepper; add to skillet. Reduce heat to medium-low; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear, turning once.
  • 4 In small bowl, blend cornstarch with 1 tablespoon cold water until smooth. Stir into chicken mixture. Increase heat to medium-high. Add sugar snap peas; cook about 5 minutes or until sauce is slightly thickened and peas are hot, stirring constantly. Serve chicken with sauce and vegetables over rice.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    390
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    950mg
    950%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    35g
    35%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    24%;
    Calcium
    6%;
    Iron
    24%;
    Exchanges:
    3 Starch; 3 1/2 Very Lean Meat; 1 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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