Monday, May 7, 2012

Chicken and Brown Rice Pilaf Loaded with Veggies

3 slices Turkey Bacon Reduced Sodium, chopped
6 small boneless skinless chicken breast halves (1-1/2 lb.)
onion, chopped
1 red pepper, chopped
3/4 lb. fresh sugar snap peas, cut diagonally in half
2 Tbsp. water
3 cups hot cooked long-grain brown rice
2 Tbsp. Grated Parmesan Cheese
3 Tbsp. chopped fresh parsley

Make It

COOK bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels and chop when cool enough to handle. Discard drippings from skillet.
ADD chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done. Transfer chicken to plate; cover to keep warm. Add onions and peppers to skillet; cook and stir 3 min. Stir in peas and water; cover. Simmer 4 to 5 min. or until vegetables are crisp-tender. Stir in rice; transfer to serving plate.
TOP with chicken, cheese, parsley and bacon.

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