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Chicken, Mushrooms and Sugar Snap Peas Over Rice

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Chicken, Mushrooms and Sugar Snap Peas Over Rice
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Colorful and crisp, frozen sugar snap peas add just the right touch to this quick chicken sauté flavored with herbs, mushrooms, and garlic.

Ingredients

1 1/2
cups uncooked instant rice
1 1/2
cups water
1
tablespoon olive oil
2
garlic cloves, minced
1
pkg (8 oz) whole mushrooms, quartered
1
cup Progresso™ chicken broth (from 32 oz carton)
1/2
teaspoon finely chopped fresh thyme or tarragon
4
boneless skinless chicken breast halves
1/4
teaspoon salt
1/4
teaspoon pepper
1
tablespoon cornstarch
1
tablespoon cold water
1
pkg (9 oz) frozen sugar snap peas

Directions

  • 1 Cook rice in 1 1/2 cups water as directed on package.
  • 2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add garlic and mushrooms; cook about 4 minutes or until softened, stirring frequently. Add broth and thyme; bring to a boil.
  • 3 Sprinkle chicken breast halves with salt and pepper; add to skillet. Reduce heat to medium-low; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear, turning once.
  • 4 In small bowl, blend cornstarch with 1 tablespoon cold water until smooth. Stir into chicken mixture. Increase heat to medium-high. Add sugar snap peas; cook about 5 minutes or until sauce is slightly thickened and peas are hot, stirring constantly. Serve chicken with sauce and vegetables over rice.
Tips  

Fresh asparagus spears would be a good alternative to the sugar snap peas. Just cut into 1 1/2-inch pieces and add to the chicken in place of the guar snap peas.

One-fourth teaspoon dried thyme or tarragon can be substituted for the fresh herbs.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
390
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
2g
10%
)
Cholesterol
75mg
25%
Sodium
950mg
40%
Total Carbohydrate
44g
15%
(
Dietary Fiber
2g
8%
,
Sugars
3g
)
Protein
35g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
24%
24%
Calcium
6%
6%
Iron
24%
24%
Exchanges:
3 Starch; 3 1/2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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