Chicken Breasts with Wild Rice Alfredo

By á-830

Ingredients

• 3/4 cup uncooked wild rice, rinsed and drained
• 1/2 can (14oz) roasted garlic-seasoned chicken broth
• 1/2 cup water
• 1/2 tsp dried thyme leaves
• 1 tbs butter
• 3 boneless skinless chicken breast halves (about 1 lb.)
• 1 1/2 cups sliced fresh mushrooms
• 1/2 jar (7oz) roasted red bell peppers, drained and chopped
• 1 cup Alfredo pasta sauce

Details

Servings 3

Preparation

Step 1

In a 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45-60 minutes or until rice kernels are open and almost tender. Drain if necessary. Stir in thyme. Spread rice in ungreased 9x9 inch glass baking dish.

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

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