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Chicken Carrot Pilaf

 Chicken Carrot Pilaf
"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.
6 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • 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 Facts: 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,

2 of 2

Chicken Carrot Pilaf (continued)

Nutritional Facts: 1-1/2 vegetable.