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| INGREDIENTS |
| ½ lb. |
boneless skinless chicken breasts, diced |
| 1 tsp. |
oil |
| 1 can |
(14.5 oz.) low sodium chicken broth |
| 1½ cups |
water |
| 1 cup |
shredded carrots |
| ½ cup |
chopped onion |
| ½ cup |
celery sliced thin |
| 1 |
envelope GOOD SEASONS Italian Salad Dressing Mix |
| ½ cup |
quick-cooking white rice, uncooked |
| 2 tbsp. |
chopped fresh parsley |
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| RECIPE |
- Heat oil in large sauce pan over medium heat.
- Cook chicken, stirring frequently, until browned and cooked through.
- Add broth, water, vegetables and salad dressing mix.
- Bring to a boil then reduce heat to low, cover and simmer 5 minutes.
- Stir in rice and parsley, cover and remove from heat.
- Let stand 5 minutes before serving.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
120 |
|
| Total Fat |
2 g |
|
| Sodium |
620 mg |
|
| Total Carbohydrates |
13 g |
|
| Fiber |
1 g |
|
| Protein |
13 g |
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