Chicken Breast with Wild Rice Alfredo

By mollydahma

Ingredients

• Wild rice and mushrooms bring a rustic flavor to an updated version of the classic chicken and pasta dish.
• Prep Time: 25 minutes
• Total Time 2 Hr 15 Min
• INGREDIENTS
• 3/4 cup uncooked wild rice, rinsed and drained
• 1/2 can ( 14 oz) roasted garlic-seasoned chicken broth
• 1/2 cup water
• 1/2 t dried thyme leaves
• 1 T butter
• 3 boneless skinless chicken breast halves ( about 1 lb)
• 1 1/2 cups sliced mushrooms
• 1/2 jar ( 7 oz) roasted red bell peppers, drained and chopped
• 1 cup Alfredo pasta sauce

Preparation

Step 1

1. In 2 qt 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 rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 9 x 9- inch glass baking dish.

2. Het oven to 350 degrees. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to 10 minutes, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in bell peppers and Alfredo sauce; pour over chicken.

3. Bake uncovered 45 to 55 minutes or until mixture is bubbly and juice of chicken is no longer pink when centers of thickest pieces are cut.