2Tablespoonschicken reduced sodium Better Than Bouillion
1/2cupwhite winePinot Grigio or Chardonnay would be best
1cupchopped broccolifrozen is okay
Instructions
Preheat oil over medium-high heat in a large non-stick or seasoned cast iron saute pan. Quickly brown diced chicken, and then remove from the pan. It is okay, preferable actually, if the chicken is still partly pink in the middle at this point.
Melt butter in the saute pan over medium heat. Add rice and pasta, and cook stirring frequently until the pasta is browned. Add the mushrooms during the last 3-4 minutes of the rice/pasta cook time, and cook those along with the rice/pasta. Add the onion and garlic powder, the parsley, salt, water, bouillon, and wine.
Add the chicken back into the pan, and simmer for 10 minutes, stirring frequently. Add broccoli during last 5 minutes of cooking.