Chicken Primavera

(Recipe and image from www.minuterice.com)

Ingredients


1 Tbsp oil
3/4 lb boneless skinless chicken breast, cut into strips
1 cup broccoli flowerettes
1 cup thawed frozen green peas
1 carrot, cut into julienne strips
1 small onion, chopped
1 can (13 3/4 oz.) chicken broth
1/2 tsp dried basil leaves
dash pepper
1 1/2 cups Minute® Brown Rice, uncooked
1/4 cup grated Parmesan cheese


Directions:


HEAT oil in large skillet. Add chicken; cook and stir until browned. Add broccoli, peas, carrot and onion; cook and stir until vegetables are tender-crisp.
STIR in broth, basil and pepper. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in cheese.

Chicken Rice Casserole

(photo credit to http://www.deliciouscheapmeals.com/)

Got a little experimental with some leftover chicken last night.

Ingredients

2 cups rice, uncooked

10 oz frozen peas

4 cups water

4 tsp salt

4 tsp butter

~2 cups diced cooked chicken

4 tbsp flour

1/4 tsp pepper

1 can cream of chicken soup & can of milk

1 cup shredded cheese (mild cheddar/American) or bread crumbs

Directions

In a medium saucepan combine rice, water, and 1 tsp salt. Heat to boiling. Cover and simmer 8 minutes. Add peas and cook an additional 8-10 minutes or until rice is tender and water is absorbed.

Melt butter in a medium skillet. Saute chicken for about a minute. Stir in flour, pepper, and remaining salt. Continue to cook, stirring constantly, just until bubbling. Add in soup and milk. Continue cooking until sauce thickens and gently boil for about a minute.

Pour sauce over rice mixture in a shallow buttered baking dish (I used 13x9), sprinkle with cheese or bread crumbs. Bake dish at 375 for at least 30 minutes.

Rosemary Chicken with Wild Rice

Makes 6 servings

1 cup wild rice
1 tbsp olive oil
2 garlic cloves, minced
1.25 pounds skinless boneless chicken breast, cubed
2 carrots, diced (optional...at least to me)
2 tbsp finely chopped fresh rosemary or 1 tbsp dried
1/4 cup + 2 tbsp orange marmalade
1/4 cup dijon mustard
1/8 tsp freshly ground pepper

1. Cook the wild rice according to package directions

2. In large non-stick skillet heat olive oil over medium heat. Add in garlic and saute until golden (~2 mins). Add in chicken and carrots and saute, stirring frequently. Stir in rosemary. Cook until chicken is cooked through.

3. Stir in marmalade, mustard and pepper. Cook until heated through. Add the rice, toss to combine.

Per serving (generous 1 cup):
304 cal
6 g fat
3 g fiber
Points: 6

*I tried this one tonight...minus the carrots of course. Probably a 6/10. The orange and mustard were an interesting compliment to one another. Tangy and sweet.

Smoked Mozzarella Risotto

Smoked Mozzarella Risotto

1 T butter
1/2 small white onion, diced
2 cloves garlic, minced
1/2 cup arborio rice
1/4 cup dry white wine
3 cups chicken stock
1/4 cup sun-dried tomatoes
2 oz smoked mozzarella cheese (chop into small pieces)
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
Salt to taste

In a sauce pan, heat the 3 cups of stock over medium heat.

In a large skillet, melt butter over medium heat. When melted, add the onion and garlic and cook until onion is translucent, about 3 minutes. Add the rice and stir until well coated distributed. Toast the rice, stirring frequently for about 2 minutes. Add the wine and cook until reduced almost entirely.

Start adding broth, 1 ladle at a time, stirring the risotto frequently. Add another ladle of broth when the first addition is almost all absorbed. Continue this process until you've added all but the last of the broth. The rice should be creamy but still have a little bite to it. Add the sun-dried tomatoes with the last addition of broth and again cook until almost all absorbed.

Turn off the heat and add the cheese and all spices except the salt. Taste and add salt if necessary (I used low sodium chicken stock and between the stock and the cheese, didn't need anymore salt).