Italian Chicken and Rice

• 1 12 lbs boneless skinless chicken breasts
• 2 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 3 cups instant rice
• 1 (28 ounce) can French style green beans
• 12 teaspoon dried basil
• 12 teaspoon garlic powder
• 12 teaspoon dried oregano
• 12 teaspoon hot pepper flakes (to taste)

1. Cut boneless, skinless chicken breasts into cubes and put into a large, deep skillet that has been sprayed with cooking spray and heated on medium high.
2. Cook chicken until it is no longer pink.
3. Stir in broth and undrained tomatoes and bring to a boil.
4. Stir in rice, seasonings and drained green beans and reduce heat to a simmer.
5. Cover and simmer for 5 minutes or until rice is tender and most of the liquid has been absorbed.
6. Remove from heat and let stand, covered for 3 more minutes before serving.

chicken breasts, chicken broth, tomatoes, instant rice, french style green beans, basil, garlic, oregano, hot pepper

Taken from www.food.com/recipe/italian-chicken-and-rice-320110 (may not work)