CAROLYNN’S PANTRY

Chicken, Mushrooms and 

Sugar Snap Peas over Rice

1 1/2 cups uncooked instant rice  

1 1/2 cups water

1 tablespoon olive oil

2 garlic cloves, minced

1 (8-oz.) pkg. whole mushrooms, quartered

1 cup chicken broth

1/2 teaspoon finely chopped fresh thyme or tarragon

4 boneless skinless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon cornstarch

1 tablespoon cold water

1 (9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas

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. Add sugar snap peas; cook about 5 minutes or until  sauce is slightly thickened and peas are hot, stirring constantly.       Serve chicken with sauce and vegetables over rice.

HIGH ALTITUDE (ABOVE 3500 FEET): Thaw frozen sugar snap pea

before use. After adding chicken breast halves, reduce heat to medium; cover and cook chicken about 10 minutes, turning once

4 servings

NUTRITION INFORMATION PER SERVING

SERVING SIZE: 1/4 OF RECIPE

           

CALORIES: 390       Total Fat       8g       Total Carbs  44g                 Protein     35g