Recipe: Chicken Rice Dish (using chicken breasts and long grain and wild rice mix)

CHICKEN RICE DISH

"Fresh early-spring asparagus and a hint of lemon dress up this tasty chicken main dish. To round out the meal, I like to serve a fresh salad and toasted garlic bread."

2 cups water
2 cups cut fresh asparagus (1-inch diagonal pieces)
1 (6 ounces) package long grain and wild rice mix
1/4 cup butter, divided use
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)

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.

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 to the skillet; cook and stir for 1-2 minutes or until carrot is crisp-tender. Stir into rice mixture.

Makes 4 servings

Nutritional Analysis: 1 1/4 cups (prepared with reduced-fat butter) equals 247 calories, 7 g fat (4 g saturated fat), 54 mg cholesterol, 668 mg sodium, 29 g carbohydrate, 2 g fiber, 20 g protein.

Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1 vegetable.

Recipe Source: ReBecca Vandiver of Bethany, Oklahoma in Taste of Home Comfort Food Diet Cookbook