creamy low cal chicken rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
marinade:garlic, pasta salad mix (1 teaspoon) olive oil white wine (cut up chicken and put in a plastic baggie marinade at least 1 hour)main dish:Rice - cooked 2 cups(cold)carrotsonionsmushrooms pepperscelerybaby spinach -raw (optional - add last)garlic alfredo sauceI make the sauce in the microwave according to package directionsTIP: I cut up a big bowl of raw vegi's and put in the fridge I also marinade and chop up my chicken before I freeze it. It is also good with snow peas, brocoli, etc.. It takes about 20 mins if you do it this way. I always use cold rice not freshly made.
put garlic alfredo sauce together and microwave, put in tall container so it won't boil over
heat 1 tablespoon olive oil on high add marinaded chicken and cook until just no longer pink. Transfer to bowl
wipe out pan add 1 teaspoon olive oil heat on high add vegi's cook until tender. Add chicken back in and add rice and garlic alfredo sauce stir well and cook for 5 min.
Number of Servings: 10
Recipe submitted by SparkPeople user TT777CLINTON.
heat 1 tablespoon olive oil on high add marinaded chicken and cook until just no longer pink. Transfer to bowl
wipe out pan add 1 teaspoon olive oil heat on high add vegi's cook until tender. Add chicken back in and add rice and garlic alfredo sauce stir well and cook for 5 min.
Number of Servings: 10
Recipe submitted by SparkPeople user TT777CLINTON.
Nutritional Info Amount Per Serving
- Calories: 127.3
- Total Fat: 3.1 g
- Cholesterol: 14.7 mg
- Sodium: 146.9 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.2 g
- Protein: 8.1 g
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