Saturday, September 13, 2014
Creamy Chicken and Veggies over Rice
It can be challenging to find recipes that incorporate a lot of vegetables. It is recommended that adult men and women eat 2.5-3 cups of vegetables per day. That's a difficult thing to accomplish! Here's a recipe to help a little bit with that, but its creaminess makes it feel like you're not just choking down a plateful of veggies. Enjoy!
1.5 Cups Uncooked Basmati Rice (feel free to use a different kind)
3 Cups Vegetable Broth (water will work, but broth makes it taste better)
1 Lb. Chicken Breasts or Tenders (Optional)
2 Large Zucchini, diced
1 Bell Pepper, diced
2-3 Cups of Fresh Steamed Veggies: I used Broccoli, Cauliflower, and Carrots
1 Can White Northern Beans, drained
2 Tbsp. Pesto (I used sun-dried tomato pesto)
1 Cup Milk
1 Tbsp. Corn Starch
1 Cup Mozzarella Cheese
Cook rice according to package instructions, but use 1.5 cups of uncooked rice with the 3 cups of vegetable broth.
Heat olive oil and garlic in skillet and add chicken and cook until no longer pink. Cut chicken into bite-sized chunks and set aside.
In a large pan, saute diced pepper and zucchini in olive oil and garlic for about 5 minutes on medium heat. Add pesto and stir. Add white beans.
In a separate small bowl, whisk corn starch with milk and add mixture to pan. Bring to a boil and turn to low heat. Optional: use a potato masher to gently mash beans and veggies or use an immersion blender. If you prefer it to be chunky, skip this step.
Add fresh steamed veggies, chicken and cheese.
Place basmati rice on plate and top with creamy chicken and vegetables.
Recipe adapted from here.