INGREDIENTS
Nonstick olive oil cooking spray
2
cups sliced mushrooms
1/2
cup chopped onion (about 1 small)
4
cloves garlic, minced
1/4
cup finely chopped fresh parsley
or 1 tablespoon dried parsley flakes
3
to 4 tablespoons finely chopped fresh basil
or 1 tablespoon dried basil
6
cups fat-free reduced-sodium chicken broth
1‑1/2
cups uncooked arborio rice or converted rice
2
cups broccoli florets, cooked crisp-tender
1
pound chicken tenders, cut into 1-1/2-inch pieces, cooked
4
plum tomatoes, seeded, chopped
1/2
teaspoon salt
1/2
teaspoon black pepper
2
tablespoons grated Parmesan or Romano cheese
PREPARATION:
- Spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. Add parsley and basil; cook and stir 1 minute.
- Heat chicken broth to a boil in medium saucepan. Reduce heat to low; simmer.
- Add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20 to 25 minutes.
- Add broccoli, chicken, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Fiber
5 g
Carbohydrate
74 g
Cholesterol
48 mg
Saturated Fat
1 g
Total Fat
5 g
Calories from Fat
9 %
Calories
457
Protein
29 g
Sodium
449 mg
DIETARY EXCHANGE:
Meat
2
Vegetable
2-1/2
Starch
4
