* 1-1/4 lb. boneless skinless chicken breast halves, cut into cubes * 1-3/4 c. Swanson® Chicken Broth or Swanson® Chicken Stock * 1/2 tsp. dried basil leaves, crushed * 1/2 tsp. garlic powder * 3/4 c. uncooked regular long grain white rice * 1 pkg. (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
What to do:
1. Cook the chicken in a 10-in. nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet. 2. Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 min. 3. Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 min. or until the chicken is cooked through and the rice is tender.