Creamy Parmesan Rice w/ Chicken

Ingredients:

• 1 tbsp olive oil

• 4 boneless, skinless chicken breasts (about 1 pound total)

• 3 garlic cloves, minced

• 1 1/2 cups Rice (your choice) I used basmati because it is light

• 14 ounces chicken broth

• 1 cup grated parmesan cheese

• 1 cup frozen peas, thawed (I cheated and used canned peas)

Directions:

• Heat oil in medium skillet. Add chicken. Cook over medium-high heat 7 minutes or until lightly browned on both sides. Season with salt and pepper (if desired)

• Add garlic, cook briefly. Stir in rice and chicken broth. Bring to boil. Cover, reduce heat and simmer 20 minutes or until chicken is no longer pink in center.

• Remove from heat; stir in Parmesan cheese and peas. Cover and put back on stove on low heat for 5 minutes. Stirring occasionally.

• Pour broth from skillet over top and enjoy!

*If you are cooking for less than 4 people, cut the ingredients in half. * This makes four servings*