CHICKEN WITH LONG-GRAIN AND WILD RICE (Monday)
Preparation time: 15 minutes. Cooking time: about 35 minutes
3 teaspoons butter, divided
2 (8-ounce) packages sliced mushrooms
6 cloves garlic, minced
1/2 teaspoon coarse salt
1/8 teaspoon pepper
2 cups packaged long-grain and wild rice blend (or enough to serve 8, according to package)
6 cups fat-free chicken broth (or liquid quantity advised on package)
4 cups cooked (leftover) chopped chicken
2/3 cup reduced-fat sour cream
2 tablespoons chopped Italian parsley, plus more for garnish
Heat 2 teaspoons butter in a large pot on medium. Add mushrooms, garlic, salt and pepper; stir and cook 6 minutes or until mushrooms are moist and browning. Add rice blend (discard seasoning packet), stir and cook 2 minutes. Add broth and remaining butter. Bring to boil, reduce heat to low; cover and cook according to rice package directions, or until rice is tender and broth is nearly absorbed. Stir in chicken and sour cream. Cook, uncovered, on low 5 to 6 minutes, stirring occasionally, or until chicken is heated and rice is creamy. Stir in 2 tablespoons parsley. Serve and garnish with more chopped parsley. Makes 8 servings.
Pe r serving: 343 calories, 28 grams protein, 8 grams fat (20 percent calories from fat), 3.5 grams saturated fat, 40 grams carbohydrate, 74 milligrams cholesterol, 848 milligrams sodium, 1 gram fiber.