Chicken & Butternut Squash with Rice

Temps & Portions
4 servings
35 minutes temps de préparation =
15 minutes préparation +
20 minutes cuisson
Ingrédients
  • 1 lb. (450 g) boneless, skinless chicken breasts, sliced
    Janes Carved Chicken Breasts Oven Roasted Cooked 550G
    $14.57 • Chq
  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
    Becel Margarine Salt Free 907G
    $6.69 • Chq
  • 1 package (227 g) mushrooms, thinly sliced
    Organic Mushrooms White Bulk ~ 1LB
    $3.88 • Chq
  • 2 cups (1/2 inch/1.5 cm) cubes butternut squash
    Heinz Strained Butternut Squash 128ML
    $1.14 • Chq
  • 1 package Knorr® Sidekicks® Harvest Chicken Rice & Vermicelli Side Dish
  • 1 3/4 cups water
    Evian Spring Water 1.5L
    $2.69 • Chq
Instructions
  • 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.