1(14.5 ounce) can fat-free reduced sodium chicken broth, divided
2cupsMinute Brown Rice
4ounceslow fat cream cheese
Instructions
Mix flour and pepper in a shallow dish. Coat chicken on both sides with the flour mixture.
Heat dressing in a large skillet set to medium heat. Add chicken breasts and allow to cook 5-6 minutes, or until chicken begins to brown.
Flip chicken and add carrots, onions, and 1 cup chicken broth.
Cover and allow to cook approximately 20 minutes, or until the vegetables are tender and chicken is thoroughly cooked. Remove chicken and vegetables to another plate with a slotted spoon, leaving the rest of juices in the pan. Cover chicken and vegetables with a plate to keep warm.
Add cream cheese and remaining broth to the skillet. Increase heat to high. Cook until the cream cheese is melted and thickened, by mixing as it cooks for approximately 5-6 minutes.
Prepare the brown rice, according to the directions on the package.
Plate 1/3 cup rice on to four plates. Top each with 1 chicken breast, some carrots and onions, and 1/4 cup of the creamy sauce.
Serve warm.
Nutrition Facts
One Pot Creamy Chicken & Minute Rice
Amount Per Serving (1 /3 c. rice, 1 chicken breast, 1/2 cup carrots, 1/3 cup onion, and 1/4 cup creamy sauce)
Calories 347Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 81mg27%
Sodium 783mg34%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 9g10%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.