Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 272.3
- Total Fat: 4.3 g
- Cholesterol: 55.0 mg
- Sodium: 545.1 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 2.4 g
- Protein: 25.7 g
View full nutritional breakdown of Harvest Apple Chicken and Rice calories by ingredient
Harvest Apple Chicken and Rice
Submitted by: ROTTMOM71Introduction
Easy and very tasty chicken dish with apples and mushrooms. A nice way to get additional fruit and veg's in your diet! From Rice-a-Roni website. You can sub reduced sodium RAR for the regular stuff. Easy and very tasty chicken dish with apples and mushrooms. A nice way to get additional fruit and veg's in your diet! From Rice-a-Roni website. You can sub reduced sodium RAR for the regular stuff.Number of Servings: 4
Ingredients
-
1 (6.9-ounce) package RICE-A-RONI® Chicken or low sodium Chicken flavor
4 boneless, skinless chicken breast halves (about 1 pound)
2 tablespoons margarine, butter or spread with no trans fat, divided
1 cup apple juice
1 medium apple, chopped (about 1 cup)
1 cup sliced mushrooms
1/2 cup chopped onion
1/4 cup dried cranberries or raisins
Directions
1. In a large skillet over medium-high heat, melt 1 tablespoon margarine. Add chicken; cook 2 minutes per side or until brown. Remove from skillet; set aside.
2. In same skillet over medium heat, saute rice-pasta mix with remaining 1 tablespoon margarine until pasta is golden brown.
3. Slowly stir in 1-1/4 cups water, apple juice, apple, mushrooms, onion and cranberries; bring to a boil. Place chicken on rice. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until chicken is no longer pink inside and rice is tender. Let stand 5 minutes before serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ROTTMOM71.
2. In same skillet over medium heat, saute rice-pasta mix with remaining 1 tablespoon margarine until pasta is golden brown.
3. Slowly stir in 1-1/4 cups water, apple juice, apple, mushrooms, onion and cranberries; bring to a boil. Place chicken on rice. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until chicken is no longer pink inside and rice is tender. Let stand 5 minutes before serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ROTTMOM71.
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