CHICKEN, MUSHROOMS AND SUGAR SNAP PEAS OVER RICE

Chicken, Mushrooms and Sugar Snap Peas Over Rice image

Colorful and crisp, frozen sugar snap peas add just the right touch to this quick chicken sauté flavored with herbs, mushrooms, and garlic.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

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) 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.

Nutrition Facts : Calories 390, Carbohydrate 44 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 950 mg, Sugar 3 g