Friday, November 14, 2008

Cheddar Chicken and Vegetable Skillet

**I was pleasantly surprised with this dish. It actually tasted pretty good for healthy eating.**

Cheddar Chicken and Vegetable Skillet
1/2 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
4 boneless skinless chicken breast halves, cut into strips
2 cups MINUTE Brown Rice, uncooked
1 1/4 cups fat-free reduced-sodium chicken broth
2 cups small broccoli florets
1/2 cup diced green peppers (I used the frozen peppers that come in the red, yellow and green peppers all together)
1 1/2 cups chopped tomatoes
1 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
1/2 cup sliced green onions

Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.
Stir in rice, broth, peppers and broccoli. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.

Add tomatoes, cheese and onions; stir until blended.

1 comment:

Becoming LDS said...

That sounds super yummy. I think we are going to try it! Mmmmm!!!


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