Chicken & Butternut Squash with Rice
Time & Servings
35 minutes ready time =
15 minutes preparation +
20 minutes cooking
1 lb. (450 g) boneless, skinless chicken breasts, sliced0Janes Carved Chicken Breasts Oven Roasted Cooked 550G$14.57 • Ea
2 Tbsp. (30 mL) Becel® Buttery Taste margarine*0Becel Margarine Salt Free 907G$6.47 • Ea
1 package (227 g) mushrooms, thinly sliced0Organic Mushrooms White Bulk ~ 1LB$3.88 • Ea
2 cups (1/2 inch/1.5 cm) cubes butternut squash0Heinz Strained Butternut Squash 128ML$1.14 • Ea
1 package Knorr® Sidekicks® Harvest Chicken Rice & Vermicelli Side Dish
1 3/4 cups water0Evian Spring Water 1.5L$2.69 • Ea
- 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.