Season the chicken as desired. Cook the chicken, pepper and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.Stir the broth, tomatoes, Italian seasoning and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.Stir in the cheese. Return the chicken mixture to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste. Serve topped with the basil.
1.25 pounds boneless, skinless chicken breast, cut into strips1 medium green pepper, chopped (about 1/2 cup)4 cloves garlic, minced1.75 cups Swanson® Chicken Broth1 can (14.5 ounces) diced tomatoes, drained0.5 teaspoon Italian seasoning, crushed0.75 cup uncooked long grain white rice0.25 cup grated Parmesan cheese0.25 cup thinly sliced fresh basil leaves
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