If you’re a regular reader, you know I’ve been going through my friend Karen’s cookbook from college almost page by page, making all my old favorites again. Last week I made one that was a big hit with everyone, except Alex, who took one look and said, “THIS is NOT on the Like List.”
But for the rest of us it was. Don even had it leftover a day or so later for dinner and said it was just as good leftover as the first day.
Like List or not, I’d make it again. According to Karen, she still makes this at her house too, and she sometimes adds shrimp, which does happen to be on Alex’s Like List, so maybe next time I’d throw some in. It’s the kind of thing you can put in whatever you want, as you’ll see from the recipe.
Super easy, super delicious, super good.
CHICKEN AND VEGGIES WITH RICE
1 lb. chicken (I used tenders)
2 cups fresh veggies, cubed (she suggested broccoli, carrots, mushrooms, peppers, squash etc. I used broccoli, peppers, mushrooms and carrots. I almost did onion too, but quit while I was ahead.)
1pkg. rice pilaf (I might double it next time, I felt like we needed more rice for all the other stuff we had in there.)
1/4 cup parm. cheese
Marinate chicken in the dressing.
Cube and cook in large skillet on stove.
Prepare rice according to stove top directions in the same skillet.
Halfway through the cooking, add veggies. Cover and cook until rice is done. (This steams the veggies right in the rice.)
Add chicken and parm cheese, toss and simmer 5 more minutes and serve.