Chicken, Mushrooms and Sugar Snap Peas Over Rice

(3)
3 reviews.
  • 30 min prep time
  • 30 min total time
  • 13 ingredients
  • 4 servings

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

Directions

  1. 1 Cook rice in 1 1/2 cups water as directed on package.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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