Thursday, June 3, 2010

Garden Vegetable and Chicken Skillet

This recipe is from Taste of Home Magazine.

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes

1 medium yellow summer squash, chopped ) I used a yellow and an orange pepper)

1 medium onion, chopped

1 medium carrot, chopped

2 tablespoons butter

3 cups fresh baby spinach

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 cup uncooked instant brown rice( I used  rice pasta)

1-1/4 cups water  ( I used rice pasta)

1 tablespoon lemon juice


In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer.

Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice. Yield: 4 servings.  Garnish with grated cheese.

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