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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
2 cups water |
2 cups cut fresh asparagus (1-inch diagonal pieces) |
1 (6 ounce) package long grain and wild rice blend |
1/4 cup reduced-fat butter, divided |
3/4 lb boneless skinless chicken breast, cut into 1-inch strips |
1 teaspoon minced garlic |
1/4 teaspoon salt |
1 medium carrot, shredded |
2 tablespoons lemon juice |
1/2 teaspoon grated lemon peel (optional) |
Directions:
1. 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 the water is absorbed.
2. Meanwhile, in a large skillet, saute the chicken, garlic and salt in the remaining butter until the chicken juices run clear. Add the carrot, lemon juice and lemon peel if desired; cook and stir for 1 - 2 minutes or until heated through. Stir into rice mixture.
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