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Creamy Basil-Rosemary Chicken & Rice
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| 1 tsp. | olive oil |
| 1 1/2 cups | chopped yellow onions |
| 1 cup | thinly sliced celery |
| 1 can | low sodium chicken broth |
| 1 cup | brown rice |
| 2 cups | chopped cooked chicken breast |
| 4 oz. | light semi-soft cheese, such as Laughing Cow brand |
| 1/4 cup | water |
| 1tsp. | Minced garlic |
Snipped fresh basil
Snipped fresh rosemary
In medium saucepan, heat oil & cook onions 15 minutes until golden brown. Stir in celery & cook 4 minutes more, or until tender. Stir in broth & rice. Bring to boiling, then reduce heat & simmer, covered until rice is tender.
Stir in chicken, cheese, water & garlic. Heat through, stirring occasionally. Stir in basil & rosemary & 1/8 tsp. salt. Garnish with additional basil & rosemary.
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