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chicken broth whole-grain breakfast pilaf olive oil cooking spray mushrooms onion carrot celery thyme garlic salt ground nutmeg black pepper pecans parsley Parmesan cheese
Viewed: 32 - Published at: a year agoIngredients
- 3 cups fat-free, less-sodium chicken broth, divided
- 1 cup whole-grain breakfast pilaf (such as Kashi)
- 1 teaspoon olive oil
- Cooking spray
- 1 1/2 cups chopped mushrooms
- 1 cup chopped onion
- 1 cup chopped carrot
- 1/2 cup chopped celery
- 1 teaspoon dried thyme
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 6 (4-ounce) skinned, boned chicken breast halves
- 1/2 cup chopped pecans
- 1/2 cup chopped fresh parsley
- 2 tablespoons (1/2 ounce) grated Asiago or fresh Parmesan cheese
Method
- Bring 2 cups broth to a boil in a medium saucepan, and stir in pilaf. Cover, reduce heat to medium, and cook 30 minutes or until liquid is absorbed.
- Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the chopped mushrooms and next 5 ingredients (mushrooms through garlic); saute 5 minutes or until tender. Add 1 cup broth, salt, nutmeg, pepper, and chicken; bring to a boil. Cover, reduce heat, and simmer for 25 minutes. Remove chicken from skillet, and cut into bite-size pieces.
- Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 5 minutes). Add cooked pilaf and chicken to pan; cook 3 minutes or until thoroughly heated. Stir in the pecans and parsley, and cook 1 minute. Sprinkle with cheese.
