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Chicken & Butternut Squash with Rice

Chicken & Butternut Squash with Rice

Flavourfully Wholesome
  • Cook

  • Difficulty

  • Makes

  • Marinate time

  • Prep

  • serves



  • 1 lb. (450 g) boneless, skinless chicken breasts, sliced
  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 1 package (227 g) mushrooms, thinly sliced
  • 2 cups (500 mL) (1/2 inch/1.5 cm) cubes butternut squash
  • 1 package Knorr® Sidekicks® Harvest Chicken Rice & Vermicelli Side Dish
  • 1 3/4 cups (440 mL) water



Amount per serving

Calories from Fat80
Total Fat10 g
Saturated Fat1.5 g
Trans Fat0 g
Cholesterol70 mg
Sodium450 mg
Total Carbs36 g
Dietary Fiber3 g
Sugars3 g
Protein32 g
Calcium6 %
Iron15 %
Vitamin C30 %
Vitamin A160 %

Let's Get Cooking

  • 1 Season chicken, if desired, with salt and pepper. Melt margarine in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
  • 2 Add mushrooms and squash to same skillet and cook, stirring occasionally, until squash is almost tender, about 5 minutes. Add Knorr® Sidekicks® Harvest Chicken Rice & Vermicelli Side Dish and water and bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, until rice is tender, about 7 minutes. Stir in chicken; heat through.