Creamy Parmesan Chicken and Rice

Course : Chicken
Serves: 4
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4 medium tyson IFF boneless skinless chicken breast -- frozen
1 tablespoon oil
3 cloves garlic -- minced
1 1/2 cups converted style rice
2 cans low sodium chicken broth -- 14 1/2 oz
1 cup shredded parmesan cheese
1 cup frozen peas -- thawed

Preparation / Directions:

COOK: Heat oil in medium skillet. Add chicken; cook over medium high heat 5 to 7 minutes or until light brown. Season with salt and pepper, if desired. Add garlic and cook briefly. Stir in rice and chicken broth; bring to a boil. Cover, reduce heat and simmer 20 minutes or until chicken is done. Remove from heat; stir in parmesan cheese and peas. Cover and let stand 5 minutes. SERVE: Sprinkle with freshly ground black pepper and grated parmesan before serving, if desired.


Nutritional Information:

175 Calories (kcal); 9g Total Fat; (45% calories from fat); 16g Protein; 7g Carbohydrate; 14mg Cholesterol; 696mg Sodium

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