Creamy Mexican Chicken and Brown Rice

Chicken Breast, no skin, 6 breast, bone and skin removed
Pam Cooking Spray

*Mushroom, Button - Fresh - Safeway, 2 cup
*Butter -- Brummel & Brown Butter (with natural yogurt), 0.25 cup
*Aldi Minced Garlic, 2 tsp
*Old El Paso Taco Seasoning Mix (40% Less Sodium), 3 tsp
Chili powder, 1 tbsp
Chicken Broth, 4 cup (8 fl oz)
*Horizon Organic Skim Milk, 2 cup
*Philadelphia Fat Free Cream Cheese, 8 oz
Minute Ready to Serve Brown Rice, 4 cup

Pico De Gallon:
*Onion Vidalia raw med onion, 148 gram(s)
Cherry Tomatoes, Fresh, 1 Tomato, 15 serving Jalapeno Peppers, 1 cup, sliced
Cilantro, raw, 4 tbsp
*Fresh Lime, 67 gram(s)

Preheat oven to 400 degrees and cook chicken in pan sprayed with Pam cooking spray. Bake for 20 minutes.

In microwave cook brown rice by instructions on package.

In a skillet brown mushroom in Butter and saute. Add garlic, taco seasoning, and chili powder, and flour to brown. Add in chicken broth, milk and let thicken a bit. Once combined add in fat free cream cheese. Add to chicken and cook 20 more minutes.

In a bowl chop and combine all pico ingredients.

Once chicken and rice is pulled from the oven add homemade pico and mix in.

Serving Size: 1 Chicken Breast and 1/2 c rice