Chicken, Mushrooms and Sugar Snap Peas Over Rice

 

1 1/2

cups uncooked instant rice

1 1/2

cups water

1

tablespoon olive oil

2

garlic cloves, minced

1

pkg (8 oz) whole mushrooms, quartered

1

cup Progresso® chicken broth (from 32 oz carton)

1/2

teaspoon finely chopped fresh thyme or tarragon

4

boneless skinless chicken breast halves

1/4

teaspoon salt

1/4

teaspoon pepper

1

tablespoon cornstarch

1

tablespoon cold water

1

pkg (9 oz) Green Giant® frozen sugar snap peas

• 1 Cook rice in 1 1/2 cups water as directed on package.
• 2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add garlic and mushrooms; cook about 4 minutes or until softened, stirring frequently. Add broth and thyme; bring to a boil.
• 3 Sprinkle chicken breast halves with salt and pepper; add to skillet. Reduce heat to medium-low; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear, turning once.
• 4 In small bowl, blend cornstarch with 1 tablespoon cold water until smooth. Stir into chicken mixture. Increase heat to medium-high. Add sugar snap peas; cook about 5 minutes or until sauce is slightly thickened and peas are hot, stirring constantly. Serve chicken with sauce and vegetables over rice.