¾ lb. boneless skinless chicken breasts, cut into strips
1 small onion, chopped
2 tbsp. margarine
1 garlic, minced
1 10oz. pkg. Birds Eye® Chopped Spinach, thawed
1 cup chicken broth
½ cup water
1 cup Original Minute® Rice
1/3 cup grated Parmesan cheese
Cook and stir chicken and onion in hot margarine in large skillet until chicken
is lightly browned. Add garlic and cook 30 seconds. Add spinach,
broth and water. Bring to boil. Reduce heat; simmer 3 minutes. Stir in rice
and cheese. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.
Makes 3 servings
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