Saturday, June 28, 2008

Parmesan Chicken and Rice

In an effort to be healthy, I have tried as many light recipes as possible. Although this recipe is healthy, it is really delicious. I'm sure I will be making this a lot.

Ingredients:
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant brown rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 Tablespoon parsley

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.

Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

4 servings.

Source: cookinglight.com

Nutritional Information: CALORIES 395(18% from fat); FAT 8g (sat 2.8g,mono 3.7g,poly 0.8g); PROTEIN 29.9g; CHOLESTEROL 57mg; CALCIUM 171mg; SODIUM 656mg; FIBER 2g; IRON 4.1mg; CARBOHYDRATE 44.4g

2 comments:

Marilynn K. said...

Wow! This looks like an awesome recipe! I tried your scallop potatoes... can't wait until 7:30PM for dinner! I bet they will be fabulous. I will be trying this one next. Thanks for sharing your culinary exploits. I look forward to more!

Anonymous said...

Thanks! I tried this last night and my husband and I really enjoyed it. I found more recipes that I am planning on trying!