Monday night MUST be an easy cooking night at our house. I love to combine good quality store bought with fresh home made. This delicious recipe is quick to whip up after work and the kids will love it!
1 lb boneless, skinless chicken breast (thin strips)
3 tbsp olive oil
1/2 red onion, diced
2 gloves of garlic, minced
18 oz mushrooms ( I like a mix of cremini and wild, but plain button mushrooms will work, too), stems discarded; sliced
1 package of Near East wild mushroom & herb mix
1 cup of plain or brown rice
3 3/4 cups of chicken broth (home made or Progresso)
1/2 cup fresh plain parsley , chopped
1/2 cup fat free half & half (tastes just as good as full fat!)
Season chicken with salt and pepper. Heat the olive oil in a large sauté pan. Add the chicken and mushrooms and cook on high heat for 8 minutes. Add garlic and cook for 2 more minutes and then add the rice.
Cook for 2 minutes and add spice pack from Near East rice, parsley and the chicken broth.
Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, uncover and poor half & half all over. Cover again and simmer for another 5-10 minutes or until rice is tender. I like to serve this with a mixed salad. This serves 5-6.
This is also great the next day warmed up as school lunch or to take to work.