Chicken Breasts with Wild Rice Alfredo

 

Makes 6 servings

• 1½ cups uncooked wild rice, rinsed and drained
• 1 can (14 oz) roasted-garlic seasonned chicken broth
• 1 cup water
• 1 teaspoon dried thyme leaves
• 2 tablespoons butter or margarine
• 6 boneless skinless chicken breats (about 2 lb)
• 1 package (8 oz) sliced fresh mushrooms
• 1 jar (7 oz) roasted red bell peppers, drained, chopped
• 1 jar (1 lb) Alfredo pasta sauce (2 cups)

1. In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat, reduce heat to low, cover and simmer 45 to 60 minutes or until the rice kernels are open and almost tender ; drain if necessary.
2. Stir in thyme and spread rice in ungreased 13 x 9-inch glass baking dish.
3. Heat oven to 350F (180C).
4. Meanwhile, in 12-inch skillet, heat butter over medium-high heat ; cook chicken in butter 8 to 10 minutes, turning once, until brown.
5. Place on cooked rice.
6. Add mushrooms to skillet, cook 3 to 5 minutes, stirring occasionally, until lightly browned ; stir in bell peppers and Alfredo sauce and pour over chicken.
7. Bake uncovered 45 to 55 minutes or until mixture is bubbly and uice of chicken is clear when center of thickest part is cut.

Note : Not every grocery store carries everything you may need for a recipe so sometimes innovation is in order. If you can't find chicken broth with garlic, make your own. Just finely chop 2 cloves of garlic and stir into regular chicken broth.

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