Chicken Rice Dish

• 2 cups water
• 2 cups cut fresh asparagus (1-inch diagonal pieces)
• 1 package (6 ounces) long grain and wild rice mix
• 1/4 cup reduced-fat butter, divided
• 3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
• 1/4 teaspoon salt
• 1 medium carrot, shredded
• 2 tablespoons lemon juice
• 1 teaspoon minced garlic
• 1/2 teaspoon grated lemon peel, optional

1. In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet and 2 tablespoons butter. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until water is absorbed.
2. Meanwhile, in a large skillet, saute chicken and salt in remaining butter until chicken is no longer pink. Add the carrot, lemon juice, garlic and lemon peel if desired; cook and stir for 1-2 minutes or until carrot is crisp-tender. Stir into rice mixture.

water, fresh asparagus, long grain, butter, chicken breasts, salt, carrot, lemon juice, garlic, lemon peel

Taken from www.tasteofhome.com/recipes/chicken-rice-dish/ (may not work)