Serves:
4
Prep Time:
20
Meal Occasion:
Main Dish, Lunch, Dinner
Cuisine Type:
American, Californian
Ingredients
| 2 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 4 | small chicken breasts, boneless and skinless |
| 1 | cup fresh asparagus cut into 1" pieces |
| 3/4 | cup red bell peppers cut into strips |
| 1/2 | cup milk |
| 1 1/2 | Tbsp. butter |
| 1 1/2 | Tbsp. slivered almonds toasted |
| 2 | tsp. all-purpose flour |
| 1/4 | cup water |
| 1 | tsp. salt |
| 1 | tsp. sugar |
| 2 | tsp. curry powder |
Toast the almonds before garnishing.
Recommended:
Instructions
1. Cook rice according to package instructions.
2. While rice is cooking, melt butter in 10-inch skillet.
3. Add chicken. Cook over medium heat, stirring occasionally, until chicken is no longer pink.
4. Add asparagus and red pepper. Cook and stir 3 minutes. Remove from heat.
5. Blend in curry powder, sugar, salt, and ginger. Stir in milk.
6. In separate cup, gradually add water to flour, stirring until smooth. Add to skillet. Stir and cook until thickened and bubbly.
7. Serve over hot cooked rice, garnish with almonds.
