Creamy Chicken over Rice
Serve this easy dish with some steamed asparagus, a spinach salad, and ice cream sundaes for dessert.
- 1½ cups Jasmati rice
- 2½ cups water
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1 10-ounce container refrigerated four-cheese Alfredo sauce
- 1 3-ounce package cream cheese, softened
In heavy saucepan, combine rice and water; bring to a boil over high heat. Cover, reduce heat to low, and simmer for 15 to 20 minutes, until rice is tender.
Meanwhile, cut chicken into 1-inch pieces and sprinkle with salt and pepper. Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir until crisp-tender, about 3 to 4 minutes. Add chicken; cook and stir until chicken is thoroughly cooked, about 5 to 6 minutes.
Add Alfredo sauce and cream cheese to chicken mixture; cook and stir over low heat until sauce bubbles. When rice is tender, fluff with fork. Serve chicken over rice.
Aromatic Rice Varieties
There are lots of different rice varieties available in the supermarket. Jasmati rice is the American version of jasmine rice, a fragrant long-grain rice that cooks quickly and is always fluffy. You can find basmati, Texmati, Wehani, Louisiana pecan, Della, and jasmine. These rices smell like nuts or popcorn while they cook.