Chicken & Butternut Squash with Rice
Time & Servings
4 servings
35 minutes ready time =
15 minutes preparation +
20 minutes cooking
Ingredients
-
1 lb. (450 g) boneless, skinless chicken breasts, sliced
Janes Chicken Breast Fillets 1KG$18.29 • Ea -
2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
Becel Margarine Sleeve Original 454G$4.50 • Ea -
1 package (227 g) mushrooms, thinly sliced
Mushroom Organic Cremini Whole 227G$4.99 • Ea -
2 cups (1/2 inch/1.5 cm) cubes butternut squash
Squash Butternut 1EA$7.02 • Ea -
1 package Knorr® Sidekicks® Harvest Chicken Rice & Vermicelli Side Dish
-
1 3/4 cups water
evian® natural spring water 1.5L Bottle$4.14 • Ea
Directions
- Season chicken, if desired, with salt and pepper. Melt margarine in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
- Add mushrooms and squash to same skillet and cook, stirring occasionally, until squash is almost tender, about 5 minutes. Add Knorr® Sidekicks® Harvest Chicken Rice & Vermicelli Side Dish and water and bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, until rice is tender, about 7 minutes. Stir in chicken; heat through.
- *Becel Gold in Quebec.
- Each serving of this dish is low in fat and a source of fibre and calcium.
*See nutrition information for sodium content.