|Serving Size 1 serving|
|Amount Per Serving|
|Calories from Fat||45|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbs||36 g|
|Dietary Fiber||5 g|
- Recipe Serves6
- Preparation Time15 min
- Cooking Time55 min
- 2 3/4 cups water
- 1 box (10 oz.) frozen cooked winter squash
- 1 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
- 1 large red bell pepper, chopped
- 1 package (10 oz./300 g) mushrooms, sliced
- 1 clove garlic, finely chopped
- 1 cup uncooked brown rice
- 1/3 cup dry white wine [or water]
- 1 package Knorr® Vegetable recipe mix
- 1/2 tsp. dried sage, crushed (optional)
- 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.
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