Ingredients
- 2 teaspoons olive oil
- 3/4 pound skinless, boneless chicken
- 10 ounces sliced mushrooms
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- freshly ground black pepper
- 1 cup uncooked white rice or quinoa
- 2 cups reduced-sodium chicken broth
- 1 cup frozen sweet peas
- 4 ounces reduced-fat cream cheese
- 1/2 cup reduced-fat sour cream
Recipe Description
This creamy rice skillet dinner is loaded with chicken, mushroom, and peas in a sour cream sauce. It is closer to stroganoff than tacos and is a perfect dinner for busy nights!
Not only does this quick meal make a great dinner for busy nights, it’s really good leftover too. I hope you enjoy the recipe!
