Chicken & Butternut Squash with Rice

Time & Servings
4 servings
35 minutes ready time =
15 minutes preparation +
20 minutes cooking
  • 1 lb. (450 g) boneless, skinless chicken breasts, sliced
    Janes Chicken Breast Fillets 1KG
    $18.29 • Ea
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  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
    Becel Margarine Sleeve Original 454G
    $4.50 • Ea
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  • 1 package (227 g) mushrooms, thinly sliced
    Mushroom Organic Cremini Whole 227G
    $4.99 • Ea
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  • 2 cups (1/2 inch/1.5 cm) cubes butternut squash
    Squash Butternut 1EA
    $7.02 • Ea
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  • 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
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  • 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.