Home > Recipes > Chicken Carrot Pilaf

Chicken Carrot Pilaf Recipe

Photo by: Taste of Home

100% would make again

Be the first to write a review

Rate recipe

"While this colorful stovetop supper is perfect for everyday family meals, it makes a lovely company dinner, too," notes Frances Musser of Newmanstown, Pennsylvania. "I like to serve it with homemade rolls," she adds.

This recipe is:

Healthy

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Chicken Carrot Pilaf Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

6 Servings
Prep: 20 min. Cook: 20 min.

Ingredients

1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup butter, cubed
1-1/2 cups uncooked long grain rice
5 medium carrots, sliced
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth
2 tablespoons minced fresh parsley

Directions

In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm. In the same skillet, add the rice, carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender.
Stir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving. Yield: 6 servings.

Nutritional Analysis: One serving (prepared with reduced-fat margarine and reduced-sodium broth) equals 362 calories, 10 g fat (5 g saturated fat), 62 mg cholesterol, 755 mg sodium, 46 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 meat, 2 starch, 1-1/2 vegetable.

Chicken Carrot Pilaf published in Quick Cooking May/June 2000, p43