| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 4 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | lb | Boneless; skinless chicken breast, cut into strips |
| 1/2 | c | Scallions; chopped |
| 1 | Carton; (14 oz) pimiento cheese spread or light spread | |
| 1/2 | c | Chicken broth |
| 2 | tb | Parsley; chopped |
| 2 1/2 | c | Prepared rice |
| Hot red pepper sauce to taste |
INSTRUCTIONS
In a 10-12 inch skillet heat oil. Add chicken strips and scallions. Saute 2 minutes, stirring occasionally. Add pimento spread (I have used the light spread without any noticeable change in the taste) and chicken broth, bring to a simmer. Cook 1 minute, stirring until smooth. Add parsley and hot sauce. Serve over rice. NOTES : Very yummy and very different taste. Recipe by: Tootie's Special Recipe Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 29, 1997
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