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Ingredients
US|METRIC
6 SERVINGS
- 2 3/4 cups water
- 10 oz. winter squash (frozen cooked)
- 1 Tbsp. olive oil
- 1 lb. boneless skinless chicken breast halves
- 1 green bell pepper, sliced
- 10 oz. mushrooms (sliced)
- 1 clove garlic (finely chopped)
- 1 cup brown rice (uncooked)
- 1/3 cup dry white wine (or water)
- 1 pkg. Knorr® Vegetable recipe mix
- 1/2 tsp. crushed sage leaves (optional)
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Directions
- Bring water and squash to a boil in a medium saucepan.
- Meanwhile, heat olive oil in a large saucepot over medium-high heat and brown chicken, stirring occasionally. Remove chicken and set aside.
- In same saucepot, cook red pepper and mushrooms over medium heat about 4 minutes, until golden, stirring occasionally. Add garlic and rice and cook 1 minute, stirring frequently. Add wine and cook 2 minutes, until nearly evaporated. Add squash mixture, Knorr® Vegetable recipe mix and sage. Bring to a boil. Reduce heat to medium and cook covered about 40 minutes or until rice is tender, stirring occasionally. Stir in chicken and cook about 1 minute until chicken is thoroughly cooked.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium10mg0% |
Potassium450mg13% |
Protein5g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A15% |
Vitamin C40% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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