Dinner

Chicken and Brown Rice Alfredo is for Dinner.

Chicken and Brown Rice Alfredo takes 20 minutes to prepare.

Chicken and Brown Rice Alfredo takes 30 minutes to cook.

Chicken and Brown Rice Alfredo makes 8 servings.

The ingredients for Chicken and Brown Rice Alfredo are:

2 medium Carrots, chopped, pea-sized
10 Brussels sprouts, quartered
20 Sugar Snap Peas, chopped
1/2 cup frozen corn
1.5 cup low sodium chicken broth
2 cup dry Instant Brown Rice
1/2 t salt
2T schmaltz, butter, or olive oil
1/2 medium onion finely chopped
4 chicken thighs, bone and skin removed
4 cloves Garlic, minced
2 T flour
2 c 2% milk
1 c grated Parmesan cheese

Here is how you make Chicken and Brown Rice Alfredo:

Add carrots, sprouts, and snap peas to a small pot, just covered with water. Cook on medium-high until carrots are tender, and water is almost completely absorbed. Add corn and chicken broth. Adjust flame to high, bring to a boil. Add rice, bring back to a boil. Cover and simmer 5 minutes. Turn off and leave in pot.In a large pan, saute onions in schmaltz until translucent. Slice each chicken thigh into 8 pieces. Add to pan along with garlic. Once chicken is completely cooked and lightly browned, add flour. Stir to combine, scraping up any brown in the pan. Add half of the milk, stirring constantly until bubbly and thickened. Add remaining milk and Parmesan cheese. Stir to combine.Serve 1/2 cup of rice mixture with 1/2 cup of chicken (4 pieces) with Alfredo.

The nutritional information for Chicken and Brown Rice Alfredo is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 277.1

• Total Fat: 10.8 g
• Cholesterol: 41.4 mg
• Sodium: 473.9 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 2.8 g
• Protein: 19.4 g

The dietary needs meet for Chicken and Brown Rice Alfredo is Low Carb