| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | A-, C, E-, I, R | 1 | Servings | |
INGREDIENTS
| 1 | 6.9-ounce | |
| Rice-A-Roni®chicken or | ||
| 1/3 | Less salt chicken | |
| 1 | lb | Boneless skinless chicken |
| breasts about 4 | ||
| halves | ||
| chopped | ||
| 2 | c | Broccoli flowerets |
| 1 | Tomato, chopped | |
| 1 | T | Minced fresh basil or 1 |
| teaspoon dried basil | ||
| 1 | c | 4 ounces shredded |
| mozzarella cheese | ||
| optional |
INSTRUCTIONS
In large skillet, saute rice-vermicelli mix as package directs. 2.Stir in 2 cups water, chicken and Special Seasonings; bring to a boil over high heat. Cover; reduce heat to low. Simmer 10 minutes. 3.Stir in broccoli, tomato and basil. Cover; simmer 5 to 10 more minutes or until most of liquid is absorbed. Sprinkle with cheese, if desired. Recipe by: RICE-A-RONI® Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 21, 1998
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1044
Calories From Fat: 285
Total Fat: 32.1g
Cholesterol: 346.8mg
Sodium: 3066.9mg
Potassium: 3280.4mg
Carbohydrates: 38.4g
Fiber: 24.5g
Sugar: 6.7g
Protein: 155.5g