Need a 30-minute dinner with tasty boneless chicken breasts and rice? Grab a skillet, some sassy salsa and a few extras. A great dinner for two for 2 nights, or entertain friends with this delicious easy dinner for four. Preparation time: 25 minutes. Start to finish: 25 minutes.
2 cups uncooked rotini pasta
1 cup milk
1 container (10 ounces) refrigerated Alfredo sauce
2 tablespoons chopped fresh basil leaves
2 cups shredded provolone cheese (8 ounces)
2 medium tomatoes, chopped (1 1/2 cups)
1 tablespoon Progresso® Italian-style dry bread crumbs
1 tablespoon chopped fresh basil leaves
1 . Heat oven to 350ºF. Grease a 2-quart casserole. Cook and drain pasta as directed on package.
2 . Stir milk into Alfredo sauce; stir in 2 tablespoons basil, the cheese and 1 cup of the tomatoes. Pour mixture into casserole. Sprinkle with remaining tomatoes.
3 . Bake uncovered 30 to 35 minutes or until hot and bubbly. Mix bread crumbs and 1 tablespoon basil; sprinkle over top.
Nutrition Facts: 1 serving (prepared with reduced-fat cheese and reduced-fat sour cream) equals 328 calories, 8 g fat (3 g saturated fat), 93 mg cholesterol, 743 mg sodium, 23 g carbohydrate, 3 g fiber, 36 g protein.
Tender chicken breasts on top of hearty chili and rice make for a delicious inexpensive meal for two. Choose mild or hot chili to suit your taste. Prep Time:10 Minutes - Cook Time: 30 Minutes - Ready In: 40 Minutes.
4 boneless, skinless chicken breast halves
2 cups cooked rice
1 (15 ounce) can chili with beans
2 tablespoons taco seasoning
4 slices processed American cheese
In a nonstick skillet, brown chicken over medium heat. Spread rice in a greased 11-in. x 7-in. x 2-in. baking dish. Combine the chili and taco seasoning; spoon over the rice. Top with chicken. Cover and bake at 350 degrees F for 25 minutes. Top with cheese slices. Bake, uncovered, for 5 minutes or until juices run clear.