Weeknight Skillet Chicken & Rice 10 Points

By Nana_CAM

Weight Watchers Recipe PointsPlus - 10
4 Servings
About 1 1/2 cups per serving

Ingredients

• 1 pound skinless boneless chicken breasts, cut into 1 1/2- inch chunks
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 1/2 pound cremini mushrooms, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, thinly sliced
• 2 carrots, chopped
• 2 large garlic cloves, minced
• 1/2 cup dry white wine or dry vermouth
• 1 (6-ounce) box long-grain and wild rice mix
• 2 cups reduced-sodium chicken broth
• 1 cup canned- diced tomatoes, drained
• 1 teaspoon dried thyme

Preparation

Step 1

1. Sprinkle chicken with salt and black pepper. Heat 1 teaspoon of oil in large nonstick skillet over medium-high heat. Add chicken and cook until browned on all sides, 6 minutes; transfer to plate.

2. Reduce heat to medium and add remaining 1 teaspoon oil to skillet. Add mushrooms, onion, bell pepper , celery, carrots, and garlic; cook, stirring, until onion is softened, about 5 minutes. Stir in wine about and cook until it is evaporated, about 4 minutes.

3. Add rice mix to skillet, stirring until grains are coated. Return chicken to skillet along with broth, tomatoes, and thyme; bring to boil. Reduce heat and simmer, covered, until broth is absorbed, rice is tender, and chicken is cooked through, about 25 minutes. Remove skillet from heat; let strand 5 minutes before serving.