Ingredients

• 1 4.7-ounce box Uncle Ben's Whole Grain White Rice Garden Vegetable
• 2 teaspoons olive oil
• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1 garlic clove, minced or 1 teaspoon bottled garlic
• 2 cups thinly sliced zucchini
• 2 medium carrots, thinly sliced
• 1 cup diced red bell pepper
• 1 cup frozen peas, thawed
• 1 1/2 cups reduced-sodium chicken broth
• 1/4 cup dry white wine
• 1 1/2 tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/2 cup shredded Parmesan cheese

Preparation

1. Cook the rice according to package instructions.
2. While rice is cooking, heat oil in a medium skillet over medium-high heat. Add the chicken and sauté until cooked through. Add the garlic in the last minute of cooking; set chicken aside
3. Add vegetables to the

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   same skillet and sauté until crisp tender; about 4-5 minutes. Add cooked chicken back to pan.
4. In a small pot, heat the broth and wine over medium-high heat until simmering. Slowly sprinkle the flour into the broth mixture while stirring with a whisk. Continue to simmer for 2 minutes or until thickened, stirring constantly. Add the garlic powder, pepper, and Parmesan cheese and stir until cheese melts about 3-4 minutes (a small amount of cheese might remain in the sauce). Pour sauce over the chicken mixture and bring to a simmer.
5. Serve the chicken mixture over the rice.

Serves
Servings 4

Notes, Tips & Suggestions
Recipe created by registered dietitian and chef Michele Powers on behalf of Uncle Ben's.

Preparation Time:
8 minutes

Cook Time:
20 minutes