Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes.Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.
1.25 pounds skinless, boneless chicken breast halves, cut into cubes1.75 cups Swanson® Chicken Broth0.5 teaspoon dried basil leaves, crushed0.5 teaspoon garlic powder0.75 cup uncooked long grain white rice1 package (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
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