Philly-Style Provolone Chicken

nebulized · January 31, 2009, 9:19am

1 Pound Chicken tenders
1 Clove Garlic minced
2 Tablespoons Butter or margarine
2 Tablespoons Parsley dried
1 Medium Green Pepper cut into thin strips
1 Package RICE-A-RONI® 6.9 -ounce package RICE-A-RONI® Chicken Flavor
8 Ounces Mushrooms fresh sliced
8 Ounces Provolone sliced

Saute rice-vermicelli mix with margarine in large skillet on medium heat until vermicelli is golden brown.

Slowly add 2 cups water and Special Seasonings. Bring to a boil on high heat. Sprinkle chicken tenders with parsley and garlic. Place chicken on rice. Cover; reduce heat to low. Simmer 10 minutes

Stir in peppers, mushrooms and one-third cheese strips. Cover; simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Top with remaining Provolone cheese. Cover; let stand 3 minutes to melt cheese.

Yield: 4 servings

amyd · February 2, 2009, 8:34am

This was really good, but next time I’ll add some onion with the peppers and mushrooms. I used olive oil instead of butter and cut the cheese back some to make it a little more healthy.