Issuu on Google+

1 tsp canola oil 1 ½ cups chopped yellow onions (2-3 medium onions) 1 cup thinly sliced celery (2 stalks) 1 14.5 ounce can reduced sodium chicken broth 2 cups chopped cooked chicken breast 4 ounces light semisoft cheese with garlic & herbs (such as Laughing Cow brand) ¼ cup water 1 clove garlic, minced 1/8 tsp salt

Creamy Herbed Chicken & Rice Nutrition per serving: 294 calories, 10g fat, 29g protein, 21g carbohydrate, 3g fiber

¼ cup snipped fresh basil 1 Tbsp snipped fresh rosemary

1.

In a medium nonstick skillet, heat oil over medium heat. Add onions; cook about 15 minutes or until golden brown. Stir in celery; cook about 4 minutes more or until celery is tender. Stir in broth and rice. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until liquid is absorbed.

2.

Stir in chicken, cheese, water, and garlic. Heat through, stirring occasionally. Stir in basil, rosemary, and salt. If desired, sprinkle with additional fresh basil and/or rosemary.

Makes 4 (1 cup) servings

facebook.com/DCMHgreensburg www.dcmh.net/HealthyRecipes


July 29 creamy herbed chicken & rice