Chicken & rice primavera
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ¾ | pounds | Boneless, skinless chicken |
| Breast, cut into 1/2 inch | ||
| Strips | ||
| 2 | Garlic cloves, minced | |
| 2 | cups | Broccoli florets, cut in |
| Bite-sized pieces | ||
| 2 | mediums | Carrots, thinly sliced |
| 1 | medium | Onion, chopped |
| 1 | teaspoon | Italian seasoning |
| ¼ | teaspoon | Red pepper flakes |
| ¼ | teaspoon | Salt |
| 3 | cups | Cooked rice |
| 1 | can | Italian-style diced tomatoes |
| (14 1/2-ounce) | ||
| ¼ | cup | Parmesan cheese |
Directions
Heat oil in a 12-inch skillet over medium-high heat until hot. Add chicken and garlic; cook, stirring, 5 to 7 minutes or until chicken begins to brown. Add broccoli, carrots, onion, Italian seasoning, red pepper flakes and salt. Cook, stirring, 3 to 4 min or until vegetables are tender. Add rice and tomatoes. Stir until blended and thoroughly heated. Remove from heat; stir in Parmesan. Makes 6 servings.
Food Staff Dallas Morning News 10/16/96 Typos by Bobbie Beers