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Chicken Carrot Pilaf




Source of Recipe


Internet


List of Ingredients




1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup butter or margarine, reduced-fat
1-1/2 cups uncooked long grain rice
5 medium carrots, sliced
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth, low-sodium
2 tablespoons minced fresh parsley

In a large skillet, brown chicken in butter. Remove and keep warm. Add rice, carrots, onion, mushrooms and red pepper to the skillet. Cook and stir until rice is browned and onion is tender. Sir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand 5 minutes before serving. Makes 6 servings.

Each serving equals:
2-1/2 meat, 2 starch, 1-1/2 vegetable
355 calories, 245 mg sodium, 46 mg cholesterol, 48 gm carbohydrate, 24 gm protein, 7 gm fat, 3 gm fiber.


Recipe