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Chicken & Asparagus Long-Grain Rice Skillet

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May 5, 2015

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

  • 2 raw, small, boneless, skinless chicken breast halves (about 4 oz. [125 g] each)
  • 2 dashes salt
  • 2 dashes pepper
  • 1 tsp. (5 mL) canola oil
  • 1 Tbsp. (15 mL) onion flakes
  • 1 tsp. (5 mL) minced garlic
  • 2 Tbsp. (30 mL Parmesan cheese, grated
  • 1 Tbsp. (15 mL) lemon zest
  • ½ cup (125 mL) 1% milk
  • ½ can condensed cream of chicken soup
  • ¼ lb. (125 g) fresh asparagus spears, cut into 1.5 inch (1 cm) pieces
  • 1 cup (250 mL) instant long-grain white rice

Directions

  1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken breasts, cook 5–7 minutes on each side or until chicken is no longer pink.
  2. Remove chicken from pan, add milk soup, asparagus, onion, garlic, cheese, lemon zest. Bring to a boil, reduce heat and simmer 3 minutes.
  3. Stir in uncooked rice, top with cooked chicken. Cover pan, remove from heat. Let stand 5 minutes or until rice is cooked. Serve hot.

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