Garden Skillet Chicken

Ingredients

• 1 package (6.8 ounces) RICE-A-RONI® Spanish Rice
• 2 tablespoons of margarine, butter or spread with no trans fat
• 2 cups water
• 3/4 pound boneless, skinless chicken breast halves, cut into thin strips and stir-fried*
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 medium zucchini, cut into 3/4-inch chunks
• 1 cup frozen or drained canned corn
• 2 tablespoons chopped fresh basil (optional)

Preparation Steps

1. In a large skillet, combine rice-vermicelli mix and 2 tablespoons of margarine. Saute' over medium heat until vermicelli is golden brown, stirring frequently.
2. Slowly stir in 2 cups water, Special Seasonings and tomatoes; bring to a boil.
3. Cover and reduce heat. Simmer 12 minutes. Stir in zucchini and corn. Return to a simmer. Cover and simmer 5 to 8 minutes or until rice is tender. Add cooked chicken; cook and stir until heated through. Sprinkle with chopped basil, if desired.

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