Dining Smart Healthy recipe ideas for friends and family..

2 tb Margarine or butter; divided

3/4 lb Chicken breasts

-skinless, boneless -cut into cubes 1 sm Onion; finely chopped

-about 1/4 cup 1 md Carrot OR 1 small red pepper

-finely chopped (about 1/3c) 1 c Regular long-grain rice

-uncooked 1 cn (14-1/2 oz) Chicken Broth

-Swanson Ready to Serve 1 cn Cream of Mushroom Soup

-Campbells Condensed - 10-3/4 ounce can 1/8 ts Pepper

1/2 c Frozen peas

1.
In 3-quart saucepan over medium-high heat, in 1 tablespoon hot

margarine, cook chicken until browned, stirring often.
Remove; set aside.
2.
In same saucepan, add remaining margarine.
Reduce heat to medium;

cook onion, carrot and rice until rice is browned, stirring constantly.
3.
Stir in broth, soup and pepper.
Heat to boiling. Reduce heat to

low.
Cover; cook 15 minutes, stirring occasionally.
4.
Add peas and reserved chicken.
Cover; cook 5 minutes or until

chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.
5.
Serve.
Makes about 4-1/2 cups or 4 servings.