boneless, skinless chicken breast halves (about 1 pound)
2
cups broccoli flowerets
1
tomato, chopped
1
cup (4 ounces) shredded mozzarella or Cheddar cheese
Prep Time
5 minutes
Cook Time
30 minutes
1. In large skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
2. Slowly stir in 2 cups water, basil and Special Seasonings. Bring to a boil. Place chicken over rice. Reduce heat to low. Cover; simmer 10 minutes.
3. Stir in broccoli and tomato. Cover; simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted.
Tip
If you prefer, use green beans or whole-kernel corn instead of broccoli.
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