Chicken, Broccoli and Rice

Kitchen Tested
  • Yield 6 servings

This is one of those last-minute dinners that feeds the family and makes you look good in the kitchen.


1 tablespoon margarine
1 1/4 cups rice
2 cups wide noodles
1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
2 (14 1/2-ounce) cans fat-free chicken broth
4 cups broccoli florets
1 cup chopped tomato
1 teaspoon dried basil
Salt and pepper to taste
1 cup shredded part-skim mozzarella cheese


  1. In a large, deep skillet coated with nonstick cooking spray, melt margarine and brown rice over medium-high heat 3 to 4 minutes, stirring constantly.  Add noodles, chicken and chicken broth and bring to a boil over high heat.  Spread broccoli over top, reduce heat, cover and cook 10 minutes.  Add tomato and gently stir, mixing thoroughly.  Cover and continue cooking over a low heat 10 minutes longer, or until most of the liquid is absorbed and rice and noodles are done.  Season with basil and salt and pepper, mixing carefully.  Sprinkle with mozzarella, cover and cook 1 to 2 minutes longer, or until cheese melts.



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