Italian Chicken and Vegetables over Rice recipe

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Ingredients

3 cups water
1 ½ cups uncooked basmati rice
1 tablespoon Italian seasoning
1 (28 ounce) jar pasta sauce (such as Prego®)
½ roasted chicken, meat removed and cut into chunks
3 Roma tomatoes, diced
1 yellow squash, sliced
1 cup sliced fresh mushrooms
1 clove garlic, minced
salt to taste

Nutrition Info

621.1 calories
carbohydrate: 86.1 g
cholesterol: 69 mg
fat: 16.9 g
fiber: 7.3 g
protein: 30.7 g
saturatedFat: 4.6 g
servingSize: -
sodium: 906.3 mg
sugar: 18.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water, rice, and Italian seasoning to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  2. Meanwhile, combine pasta sauce, chicken, tomatoes, yellow squash, mushrooms, and garlic in a large skillet. Simmer until vegetables and rice are tender, about 20 minutes. Season with salt.

  3. Serve chicken and vegetables over rice.

Recipe Yield

4 servings

Recipe Note

Dairy-free, easy, skillet Italian chicken and vegetables over rice. This is one way I use leftover roasted chicken.

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