Chicken Brown Rice Primavera

• 1 Tbsp. oil
• 1/4 lb. boneless, skinned chicken breasts, cut into strips
• 2 cloves garlic, minced
• 1 1/2 c. chicken broth
• 1 c. broccoli flowerets
• 1/2 red pepper, cut into strips
• 1/2 c. diagonally sliced carrots
• 1/2 c. sliced yellow squash
• 1/4 tsp. pepper
• 1 1/2 c. Minute instant brown rice, uncooked
• 1/2 c. grated Parmesan cheese

1. Heat oil in large skillet on medium-high heat.
2. Add chicken and garlic.
3. Cook and stir until chicken is lightly browned.
4. Add broth, broccoli, red pepper, carrots, squash and pepper.
5. Bring to boil.
6. Stir in rice.
7. Return to boil.
8. Reduce heat to low; cover and simmer 5 minutes.
9. Remove from heat.
10. Let stand 5 minutes. Stir in cheese.
11. Makes 4 servings.

oil, chicken breasts, garlic, chicken broth, broccoli flowerets, red pepper, carrots, pepper, brown rice, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163067 (may not work)