Menu

Chicken, Mushrooms and Sugar Snap Peas Over Rice

  • Save Recipe
Chicken, Mushrooms and Sugar Snap Peas Over Rice
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 30 min
  • Total 30 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Colorful and crisp, frozen sugar snap peas add just the right touch to this quick chicken sauté flavored with herbs, mushrooms, and garlic.
By Betty Crocker Kitchens
Updated Nov 2, 2016

Ingredients

  • 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) frozen sugar snap peas
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fresh asparagus spears would be a good alternative to the sugar snap peas. Just cut into 1 1/2-inch pieces and add to the chicken in place of the guar snap peas.
  • tip 2
    One-fourth teaspoon dried thyme or tarragon can be substituted for the fresh herbs.

Nutrition

390 Calories, 8g Total Fat, 35g Protein, 44g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
390
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
75mg
25%
Sodium
950mg
40%
Total Carbohydrate
44g
15%
Dietary Fiber
2g
8%
Sugars
3g
Protein
35g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
24%
24%
Calcium
6%
6%
Iron
24%
24%
Exchanges:
3 Starch; 3 1/2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved