Friday, August 17, 2007

Parmesean (and Pecorino) Chicken and Rice

This recipe is from Cooking Light, but I swiped it from!
It was really good and soooo easy! When I went back to the kitchen to clean after we ate, I was in shock to find one pan and 1 spoon to clean. Usually, after trying a new recipe, I come back to the kitchen and every dish I own is there to be cleaned! I didn't have enough Parmesan, so I used what I had and supplemented with pecorino romano. Turned out great!
Parmesan Chicken and Rice(Source:
Ingredients1 tablespoon olive oil
1/2 cup chopped onion (I used dried onion)
1 teaspoon bottled minced garlic (I used 2 cloves fresh)
1/2 teaspoon dried thyme
1 (8-ounce) package pre-sliced mushrooms (I used baby bellas)
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine (I used Pinot Grigio-it's what I had opened!)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice (I used one bag of boil-in-bag rice, uncooked)
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese (I used some pecorino)
1/4 cup chopped fresh parsley
Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.
Yield 4 servings (serving size: about 1 cup)
Nutritional Information
CALORIES 395(18% from fat); FAT 8g (sat 2.8g,mono 3.7g,poly 0.8g); PROTEIN 29.9g; CHOLESTEROL 57mg; CALCIUM 171mg; SODIUM 656mg; FIBER 2g; IRON 4.1mg; CARBOHYDRATE 44.4g

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