Cooking Directions

• Season the chicken with the garlic powder and black pepper.
• Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Heat the broth and thyme in the skillet over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the cheese into the rice mixture before serving.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves
• 0.25 teaspoon garlic powder
• 0.125 teaspoon ground black pepper
• 1.75 cups Swanson® Chicken Broth
• 0.5 teaspoon dried thyme, crushed
• 1.5 cups uncooked instant white rice
• 1 cup fresh or frozen peas, thawed
• 2 tablespoons grated Parmesan cheese