Tomato-Basil Chicken and Cashew Rice Pilaf
Tomato-Basil Chicken and Cashew Rice Pilaf requires roughly 45 minutes from start to finish. One portion of this dish contains roughly 34g of protein, 33g of fat, and a total of 641 calories. This recipe serves 4 and costs $2.65 per serving. It is a good option if you're following a gluten free diet. This recipe is liked by 1365 foodies and cooks. This recipe from The girl Who Ate Everything requires butter, canned tomatoes, onion, and chicken broth. It works well as a main course. With a spoonacular score of 92%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Rice pilaf with chicken and cashew nuts, Chicken Fricassee with Tomato Basil Pilaf, and Cashew Rice Pilaf.
Servings: 4
Ingredients:
1/4 cup butter
1 can (14 oz.) Italian seasoned diced tomatoes
1/2 cup cashews, coarsely chopped
2 cups chicken broth
1/2 cup julienned fresh basil leaves
1/4 cup chopped fresh parsley
1 clove garlic, minced
1/2 cup heavy whipping cream
1/2 cup finely chopped onion
1/2 teaspoon freshly ground pepper
1 cup uncooked regular long grain rice
1/2 - 1 teaspoon salt
4 boneless, skinless chicken breast halves
Equipment:
oven
frying pan
baking pan
sauce pan
Cooking instruction summary:
Preheat oven to 450 degrees. Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 minutes. Add the garlic and cook for one minute. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-10 minutes. Add cream and bring to boil; boil until slightly thickened, approximately 3 minutes. Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake for 20-25 minutes or until chicken is done.In large saucepan, melt butter. Sauté onion until soft. Add rice; stir until coated. Stir in broth and salt. Cover; simmer 24-30 minutes until rice is tender and liquid is absorbed. Stir in cashews and parsley.
Step by step:
1. Preheat oven to 450 degrees.
2. Heat butter in skillet.
3. Add onion and cook over medium heat until translucent, 5 minutes.
4. Add the garlic and cook for one minute. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-10 minutes.
5. Add cream and bring to boil; boil until slightly thickened, approximately 3 minutes. Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top.
6. Bake for 20-25 minutes or until chicken is done.In large saucepan, melt butter. Sauté onion until soft.
7. Add rice; stir until coated. Stir in broth and salt. Cover; simmer 24-30 minutes until rice is tender and liquid is absorbed. Stir in cashews and parsley.
Nutrition Information:
covered percent of daily need
