Italian Chicken Rice For Two Recipes

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ITALIAN CHICKEN & RICE FOR TWO



Italian Chicken & Rice for Two image

Quick and easy Italian Chicken and Rice Dinner for Two. This actually came from my browsing the internet looking for something quick and easy for dinner for myself and my husband last night. I couldn't quite find what I wanted to do, so I improvised! Note: Do not add the wine too late or it does not cook down enough and you get that wine after taste to the dish!!

Provided by KDKasey

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 medium sweet onion, sliced into rings
1/4 medium red bell pepper, sliced lengthwise
1/4 medium green bell pepper, sliced lengthwise
2 tablespoons butter (may use olive oil instead)
1 tablespoon instant minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup dry white wine
14 ounces stewed tomatoes, do not drain
2 tablespoons grated parmesan cheese (or romano cheese)
1 teaspoon dried basil (fresh is fine, just use less)
2 boneless skinless chicken breasts (sliced through center and then cut into strips lengthwise)
2 cups cooked white rice

Steps:

  • In a large skillet on medium heat, add butter (or olive oil).
  • When butter is hot, add onions, red & green bell peppers, garlic, salt, and pepper. Stirring frequently so as not to burn your onions, continue to saute on medium heat until onions are translucent.
  • Add wine to skillet and continue to saute for another two minutes.
  • Add chicken to skillet and continue cooking until chicken is no longer pink.
  • Add stewed tomatoes, basil, and cheese to skillet. Turn heat down to medium-low and simmer while rice is cooking, stirring occasionally.
  • In a separate pot, make rice according to package directions.
  • When rice is cooked, place one serving of rice on a plate, and cover with chicken saute. Serve hot. Great with Italian bread and a small salad.

ITALIAN RICE WITH CHICKEN



Italian rice with chicken image

This one-pan dish is simple, but really looks the business when you're trying to impress

Provided by Lesley Waters

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 9

2 tbsp olive oil
2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
1 red onion , cut into 8 wedges
2 orange peppers , halved, deseeded and sliced thickly
1 garlic clove , crushed
100g long grain rice
400g can chopped tomatoes
300ml chicken stock
4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
  • Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Nutrition Facts : Calories 620 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.5 milligram of sodium

CREAMY ITALIAN CHICKEN



Creamy Italian Chicken image

Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. -Maura McGee, Tallahassee, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (6 ounces each)
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked pasta or rice
Minced fresh oregano, optional

Steps:

  • Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker., In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.

Nutrition Facts : Calories 473 calories, Fat 29g fat (14g saturated fat), Cholesterol 158mg cholesterol, Sodium 1556mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 40g protein.

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