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Colorful and crisp, frozen sugar snap peas add just the right touch to this quick chicken sauté flavored with herbs, mushrooms and garlic.
Prep time 30 min total time 30 min ingredients 13 servings 4
Ingredients
• 1 ½ cups uncooked instant rice
• 1 ½ cups water
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 pkg (8 oz) whole mushrooms, quartered
• 1 cup Progresso® chicken broth ( from 32 oz carton)
• ½ teaspoon finely chopped fresh thyme or tarragon
• 4 boneless skinless chicken breast halves
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 pkg (9 oz) Green Giant frozen sugar snap peas
Directions
1. Cook rice in 1 1/2 cups water as directed on package.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add garlic and mushrooms; cook about 4 minutes or until softened, stirring frequently. Add broth and thyme; bring to a boil.
3. Sprinkle chicken breast halves with salt and pepper; add to skillet. Reduce heat to medium-low; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear, turning once.
4. In small bowl, blend cornstarch with 1 tablespoon cold water until smooth. Stir into chicken mixture. Increase heat to medium-high.
5. Add sugar snap peas; cook about 5 minutes or until sauce is slightly thickened and peas are hot, stirring constantly.
6. Serve chicken with sauce and vegetables over rice.
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