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Chicken: Chicken Carrot Pilaf

Source of Recipe

Quick Cooking Magazine
WW Points
Exchanges
Serves: 6

1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 c. margarine
1-1/2 c. uncooked long grain rice
5 medium carrots, sliced
1 medium onion, chopped
1/2 c. sliced fresh mushrooms
1/4 c. chopped sweet red pepper
4 c. reduced-sodium chicken broth
2 T. minced fresh parsley

In a large skillet, brown chicken in margarine. Remove and keep warm. Add the next 5 ingredients to skillet. Cook and stir until rice is browned and onion is tender. Stir in broth.

Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand 5 minutes before serving.

One serving equals: 355 calories�245 mg sodium�46 mg cholesterol�48 gm carbohydrate�24 gm protein�7 gm fat�3 gm fiber ++++ Exchanges: 2-1/2 meat�2 starch�1-1/2 vegetable ++++ WWP: 5.6