Chicken, Mushrooms and Sugar Snap Peas Over Rice

  • Prep 30 min
  • Total 30 min
  • Ingredients 13
  • Servings 4
Chicken, Mushrooms and Sugar Snap Peas Over Rice

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) frozen sugar snap peas

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Fresh asparagus spears would be a good alternative to the sugar snap peas. Just cut into 1 1/2-inch pieces and add to the chicken in place of the guar snap peas.
  • One-fourth teaspoon dried thyme or tarragon can be substituted for the fresh herbs.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
390
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
75mg
25%
Sodium
950mg
40%
Total Carbohydrate
44g
15%
Dietary Fiber
2g
8%
Sugars
3g
Protein
35g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
24%
24%
Calcium
6%
6%
Iron
24%
24%
Exchanges:
3 Starch; 3 1/2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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