Recipe: Chicken Almondine Pilaf (using pilaf mix)

CHICKEN ALMONDINE PILAF

1 (6.6 ounce) package Near East Toasted Almond Pilaf
1 tablespoon olive oil
4 skinned boned chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup sliced fresh green beans
1 cup diced red bell pepper
1/3 cup Chardonnay, chicken broth or water
1/3 cup freshly grated Parmesan cheese

In a medium saucepan, bring 2 cups of water to a boil. Stir in rice and contents of Spice Sack; cover, reduce heat to low, and simmer 20 to 25 minutes or until water is absorbed. Remove from heat.

Meanwhile, pour olive oil in a large nonstick skillet; place over medium heat until hot. Sprinkle chicken on both sides with salt and pepper, add chicken to skillet, and saute 2 to 3 minutes on each side or until browned.

Add green beans, red pepper, and wine to chicken in skillet; cover, reduce heat, and simmer 4 to 5 minutes or until beans are just tender. Uncover and cook until liquid is mostly evaporated.

Transfer chicken to serving plates using a slotted spatula. Stir cooked rice and cheese into bean mixture; serve with chicken.

Makes 4 servings
Source: Cooking Light magazine, January/February, 1998