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Name: Chicken Carrot Pilaf
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts cut into thin strips; 1/4 cup butter cubed; 1 1/2 cup Long grain rice uncooked; 5 medium carrots sliced; 1 medium onion chopped; 1/2 cup sliced fresh mushrooms; 1/4 cup chopped sweet red pepper; 4 cups chicken broth; 2 tablespoons minced fresh parsley

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INGREDIENTS

1 pound boneless skinless chicken breasts ; cut into thin strips
1/4 cup butter ; cubed
1 1/2 cup Long grain rice ; uncooked
5 medium carrots ; sliced
1 medium onion ; chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth
2 tablespoons minced fresh parsley

INSTRUCTIONS

In a large skillet, brown chicken in butter until no longer pink.

Remove and keep warm. In the same skillet, add the rice, carrots,

onion, mushrooms and red pepper. Cook and stir until rice is browned

and onion is tender.

Stir in broth. Place chicken over rice mixture. Bring to a boil.

Reduce heat; cover and simmer for 20-25 minutes or until rice is

tender. Stir in parsley. Let stand for 5 minutes before serving.

Yield: 6 servings.

Nutritional Facts: One serving (prepared with reduced-fat margarine and reduced-sodium broth) equals 362 calories, 10 g fat (5 g saturated fat), 62 mg cholesterol, 755 mg sodium, 46 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 meat, 2 starch

NOTES

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Chicken Carrot Pilaf

1 pound boneless skinless chicken breasts cut into thin strips
1/4 cup butter cubed
1 1/2 cup Long grain rice uncooked
5 medium carrots sliced
1 medium onion chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth
2 tablespoons minced fresh parsley

In a large skillet, brown chicken in butter until no longer pink. 
Remove and keep warm. In the same skillet, add the rice, carrots, 
onion, mushrooms and red pepper. Cook and stir until rice is browned 
and onion is tender. 
Stir in broth. Place chicken over rice mixture. Bring to a boil. 
Reduce heat; cover and simmer for 20-25 minutes or until rice is 
tender. Stir in parsley. Let stand for 5 minutes before serving. 
Yield: 6 servings. 
Nutritional Facts: One serving (prepared with reduced-fat margarine and reduced-sodium broth) equals 362 calories, 10 g fat (5 g saturated fat), 62 mg cholesterol, 755 mg sodium, 46 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 meat, 2 starch

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Nutrition

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Serving Size: 1 ea (1010g)
Recipe Makes: 6 ea

Calories: 426
Calories from Fat: 129 (30%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 1.8g
Cholesterol 64.2mg		20 %
Sodium 2743.1mg		95 %
Potassium 1182.4mg		31 %
Total Carbohydrate 33.8g		10 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 30.9g
Protein 37.4g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 426

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