CHICKEN, MUSHROOMS AND SUGAR SNAP PEAS OVER RICE

Chicken, Mushrooms and Sugar Snap Peas Over Rice image

Provided by @MakeItYours

Number Of Ingredients 13

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1 1/2 cups uncooked instant rice
1 1/2 cups water
1 tablespoon olive oil
2 garlic cloves, minced
1 pkg (8 oz) whole mushrooms, quartered
1 cup Progresso® chicken broth (from 32 oz carton)
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 pkg (9 oz) Green Giant® frozen sugar snap peas

Steps:

Cook rice in 1 1/2 cups water as directed on package.
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.
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.
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.