Yield: 4 Servings
|1 tablespoon||Olive oil|
|1 pounds||Boneless; skinless chicken breast, cut into strips|
|½ cup||Scallions; chopped|
|1||Carton; (14 oz) pimiento cheese spread or light spread|
|½ cup||Chicken broth|
|2 tablespoons||Parsley; chopped|
|2½ cup||Prepared rice|
|Hot red pepper sauce to taste|
In a 10-12 inch skillet heat oil. Add chicken strips and scallions. Saute 2 minutes, stirring occasionally. Add pimento spread (I have used the light spread without any noticeable change in the taste) and chicken broth, bring to a simmer. Cook 1 minute, stirring until smooth. Add parsley and hot sauce. Serve over rice.
NOTES : Very yummy and very different taste.
Recipe by: Tootie's Special Recipe Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Nov 29, 1997