Tuesday, March 10, 2009

Artichoke Chicken Pilaf

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This recipe is a staple in our home. It makes awesome leftovers and is a good dish to fix if you're bringing dinner to a friend.

Source: Mom
Yields: 4-6 servings

1 6-ounce package rice pilaf
2 boneless, skinless chicken breasts, cut into strips or bite-size cubes
1-2 cloves garlic, minced
2 Tablespoon butter or margarine
1 3/4 cups water
1/2 teaspoon dried basil, crushed
1 6-ounce jar marinated artichokes, drained and halved
3 green onions, cut into 1/2-inch lengths
1/4 cup sliced almonds, toasted

Cook chicken and garlic in butter until browned. Add water, contents of seasoning envelope, rice and basil. Bring to a boil. Reduce heat, cover and simmer 15 minutes (do not open lid - rice needs to steam!). Stir in artichokes and green onions, cook 5 minutes more. Garnish with almonds.

1 comment:

Melody said...

We had a sort of similar dinner tonight- cooked cubed chicken, artichoke hearts, lemon juice, cream of chicken soup, cheese, stuffing. Yum!