4 Boneless skinless chicken breasts
1 cup Catalina salad dressing
1 cup Water
1 Large carrot, sliced or 1 cup frozen corn
1 Red pepper, sliced into bite size pieces
1 cup Broccoli
2 cups Minute rice
In a small sauce pan combine catalina salad dressing and water. Bring to a
boil and add rice. In a non-stick skillet with a little vegetable oil, cook chicken until no
longer pink.Remove from skillet and cut chicken into bite size pieces. Add vegetables to skillet and cook until tender. Return chicken to skillet, and add rice.
Mix together and serve.