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Chicken, Mushrooms and Sugar Snap Peas Over Rice
Chicken, Mushrooms and Sugar Snap Peas Over Rice
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Prep Time:
30 minutes
Total Time:
30 minutes
Bright frozen sugar snap peas elevate this herb-infused chicken sauté with mushrooms and garlic.
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
Instructions:
  • Prepare fluffy and perfectly cooked rice by following the instructions on the package, using 1 1/2 cups of water.
  • In a large skillet, heat oil over medium-high heat until sizzling. Cook garlic and mushrooms for about 4 minutes until softened, stirring often. Pour in broth and thyme, and bring to a boil.
  • Season chicken breast halves with a pinch of salt and pepper, then place them in a skillet. Cook over medium-low heat, covered, for roughly 10 minutes until chicken is tender and juices run clear, flipping once during cooking.
  • Blend cornstarch with cold water until smooth, then stir into chicken mixture. Increase heat and add sugar snap peas. Cook for 5 minutes until sauce thickens slightly and peas are hot, stirring constantly. Serve chicken with sauce and vegetables over rice.

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