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CHICKEN & WILD RICE

with Almond Mushroom Sauce

Active Time : 20 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 4
INGREDIENTS
  • 1 4.3 ounce package long grain & wild rice mix
  • 1 1/4 pounds boneless, skinless chicken thighs
  • 1 tablespoon 100% pure olive oil
  • 1 (8 ounce) package sliced mushrooms
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 15 ounce jar creamy Alfredo pasta sauce
  • 1 cup whole almonds roughly chopped
  • 1/2 cup chopped roasted red peppers
DIRECTIONS

Prepare rice according to package directions. Meanwhile, in large skillet heat oil over medium heat. Add mushrooms, onions and garlic; salt and pepper to taste. Sauté until softened (about 3-5 minutes).

Add sherry or chicken broth; sauté 2-3 minutes. Stir in Alfredo, almonds and peppers.

Transfer prepared rice to a greased 13x9-inch baking dish. Top with chicken thighs and mushroom sauce. Bake, covered, in a preheated 375°F oven 40 minutes or until internal temperature of chicken reaches 180°F.