In less than 45 minutes, you can prepare this tasty one-skillet dish that uses chicken, rice and tomatoes to make a dish that's perfect for busy weeknights.
cost per recipe: $8.20
The price is determined by the national average.
pounds boneless, skinless chicken breast, cut into strips
medium green pepper, chopped (about 1/2 cup)
cloves garlic, minced
cups Swanson® Chicken Broth or Swanson® Chicken Stock
can (14.5 ounces) diced tomatoes, drained
teaspoon Italian seasoning, crushed
cup uncooked long grain white rice
cup grated Parmesan cheese
cup thinly sliced fresh basil leaves
Season the chicken as desired. Cook the chicken, pepper and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
Stir the broth, tomatoes, Italian seasoning and rice in 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 mixture to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste. Serve topped with the basil.