Cooking Directions

• Season the chicken as desired.  Cook the chicken, pepper and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
• Stir the broth, tomatoes, Italian seasoning and rice in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 15 minutes.
• Stir in the cheese. Return the chicken mixture to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.  Season to taste.  Serve topped with the basil.

Ingredients

• 1.25 pounds boneless, skinless chicken breast, cut into strips
• 1 medium green pepper, chopped (about 1/2 cup)
• 4 cloves garlic, minced
• 1.75 cups Swanson® Chicken Broth
• 1 can (14.5 ounces) diced tomatoes, drained
• 0.5 teaspoon Italian seasoning, crushed
• 0.75 cup uncooked long grain white rice
• 0.25 cup grated Parmesan cheese
• 0.25 cup thinly sliced fresh basil leaves