Zesty, Creamy Chicken & Rice

• 13 cup red pepper vinaigrette (Seeds of Change)
• 1 lb boneless skinless chicken breast, cut into strips
• 1 12 cups chicken broth
• 34 cup basmati rice
• 2 cups broccoli florets (about 1 small bunch)
• 12 cup plain yogurt
• 12 cup mozzarella cheese
• 2 cups broccoli florets (about 1 small bunch)

1. Marinate chicken in red pepper vinagrette at least one hour ahead of time.
2. In saucepan, get rice cooking in chicken broth.
3. Meanwhile, in large skillet, saute chicken in it's marinade for 8 minutes.
4. Stir in partially cooked rice and chicken broth and broccoli.
5. Cover.
6. Bring to a simmer and cook until broccoli is tender.
7. Stir in yogurt and mozarella.
8. Remove from heat and let stand 5 minutes.
9. *I sometimes substitute Spinach for the Broccoli and Parmesaan for the Mozarella.
10. You can also throw in a diced tomato at the end with the cheese.

red pepper, chicken breast, chicken broth, basmati rice, broccoli florets, yogurt, mozzarella cheese, broccoli florets

Taken from www.food.com/recipe/zesty-creamy-chicken-rice-216490 (may not work)