Description:

I think I got this recipe from a box of Rice a roni

Source:

Martha Purdy

Serves/Makes:4 servings

Ingredients

• 1 6.9 oz (193.2 grm). pkg. RICE-A-RONI Chicken flavor
• 2 tbsp (30 ml) margarine or butter
• 1 tsp (5 ml) dried basil
• 4 boneless, skinless chicken breast halves
• 2 cups (475 ml) broccoli florets
• 1 tomato, chopped
• 1 cup (225 ml) shredded mozarella cheese

Preparation

• Saute rice-vermicelli mix with margarine in large skillet on medium heat until vermicelli is golden brown.
• Add 2 cups (475 ml) water, special seasonings packet and basil.
• Bring to a boil on high heat.
• Place chicken on rice.
• Cover; reduce heat to low.
• Simmer 10 minutes.
• Stir in broccoli and tomato.
• Cover; simmer 10 minutes or until rice is tender and chicken is no longer pink inside.
• Sprinkle with cheese.
• Cover; let stand 3 minutes.

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