0.0 – 0 reviews • Poultry
| Total: |
40 min |
| Prep: |
5 min |
| Cook: |
35 min |
| Yield: |
4 servings |
Ingredients
- 1 pounds skinless, boneless chicken breasts, cut into strips
- 1/2 teaspoon minced garlic
- 1 3/4 cup Swanson® Chicken Stock
- 1 tablespoon canned diced tomatoes, drained
- 1/2 teaspoon Italian seasoning, crushed
- 3/4 cup uncooked regular long-grain white rice
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until it’s well browned, stirring often. Remove the chicken from the skillet.
- Add the stock, tomatoes, Italian seasoning and rice to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
- Stir in the cheese. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
343 |
| Total Fat |
7 g |
| Saturated Fat |
3 g |
| Carbohydrates |
33 g |
| Dietary Fiber |
0 g |
| Sugar |
2 g |
| Protein |
34 g |
| Cholesterol |
92 mg |
| Sodium |
334 mg |
