2
small red or yellow bell peppers, cut into bite-size strips (about 2 cups)
8
medium green onions with tops, finely chopped (1/2 cup)
3
cloves garlic, finely chopped
1
cup tomato pasta sauce
1/2
cup Progresso™ chicken broth (from 32-oz carton)
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
cup shredded Parmesan cheese (4 oz)
3
tablespoons chopped fresh parsley
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Instructions
Step
1
Cook rice in water as directed on package.
Step
2
Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.
Step
3
Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.
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You can use either curly-leaf or flat-leaf parsley for this recipe. When purchasing parsley, look for a bunch with bright-green leaves that show no sign of wilting.
Make this dish extra colorful by using 1 red bell pepper and 1 yellow bell pepper.
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