Monday, January 20, 2014

Creamy Pesto Chicken and Rice

1 bag boil-in-a-bag rice
1 tbsp olive oil
1/2 cup onion, chopped
5 cloves garlic, minced
1/2 cup frozen peas
4 oz sliced mushrooms
2 cups cooked chicken, cut into bite-sized pieces
1 pkg (8oz) cream cheese
1/2 cup chicken broth
1/4 cup heavy cream
1/2 cup pesto
1/4 cup flat leaf parsley, minced
1/2 cup Parmesan cheese, grated
fresh ground black pepper to taste

1. Prepare rice according to package directions. Set aside.

2. Heat oil in a large skillet over medium-high heat. Saute onions, garlic and mushrooms until tender. Stir in peas and chicken.

3. Add cream cheese; stir until melted. Stir in broth, cream, pesto, parsley and Parmesan; mix well.

4. Once everything is heated through, remove from heat. Fold in rice. Season with black pepper to taste.

Serves 4.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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