2 small red bell peppers, cut into bite-size strips (about 2 cups)
8 medium green onions with tops, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
1 cup tomato pasta sauce
1/2 cup Progresso chicken broth
2 cups shredded deli rotisserie chicken
1 cup shredded Parmesan cheese (4 oz)
3 tbsp chopped fresh parsley
Instructions
Cook rice in water as directed on package.
Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2-3 mins, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.
Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3-5 mins, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.
Originally Submitted
9/8/2010
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