Hearty Chicken-Mushroom-Pecan Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The whole-grain breakfast pilaf this recipe calls for is a combination of oats, brown rice, barley, buckwheat, and sesame seeds. Ingredients:
3 cups fat-free, less-sodium chicken broth, divided |
1 cup whole-grain breakfast pilaf (such as kashi) |
1 teaspoon olive oil |
cooking spray |
1 1/2 cups chopped mushrooms |
1 cup chopped onion |
1 cup chopped carrot |
1/2 cup chopped celery |
1 teaspoon dried thyme |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon black pepper |
6 (4-ounce) skinned, boned chicken breast halves |
1/2 cup chopped pecans |
1/2 cup chopped fresh parsley |
2 tablespoons (1/2 ounce) grated asiago or fresh parmesan cheese |
Directions:
1. Bring 2 cups broth to a boil in a medium saucepan, and stir in pilaf. Cover, reduce heat to medium, and cook 30 minutes or until liquid is absorbed.
2. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the chopped mushrooms and next 5 ingredients (mushrooms through garlic); saute 5 minutes or until tender. Add 1 cup broth, salt, nutmeg, pepper, and chicken; bring to a boil. Cover, reduce heat, and simmer for 25 minutes. Remove chicken from skillet, and cut into bite-size pieces.
3. Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 5 minutes). Add cooked pilaf and chicken to pan; cook 3 minutes or until thoroughly heated. Stir in the pecans and parsley, and cook 1 minute. Sprinkle with cheese.
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