4 boneless, skinless chicken breast halves
1 jar (16 oz) pasta sauce with garlic and peppers (I used Prego Garlic & Red Pepper)
2 Tbsp (1/2 oz) grated Parmesan cheese
1/2 tsp dried Italian seasoning (I used Tastefully Simple Italian Garlic Bread seasoning, but any will work)
1 can (14 1/2 oz) fat-free, reduced-sodium chicken broth (used to cook the rice in, I did a half water, half broth mixture, read the rice cooking instructions for measurements)
3/4 cup Arborio or regular long-grain white rice
*Preheat oven to 450*F
*Place chicken in a shallow baking dish. Spoon sauce evenly over the top. Sprinkle with cheese and Italian seasoning. Cover dish with foil and bake 18 to 22 minutes, or until a thermometer inserted in thickest portion registers 160*F and juices run clear.
*Meanwhile, in a medium saucepan, heat broth to boiling. Stir in rice. Cover and reduce heat to low. Simmer 15 minutes or until rice is tender and liquid is absorbed.
*Divide rice among 4 plates. Top with chicken and sauce.
*We have a rice cooker and just used that, and it was still good. If you know how to cook rice, cook it the way you know, it'll still turn out delicious!
*The sauce will taste like it's low-sodium, because it probably is, but that's kind of the point. The Prego sauce is "heart smart" but it was still good, I think. I had extra sauce and used it later in the week over bow tie pasta for lunch.
Per Serving: 381 calories, 24 g protein, 51 g carbs, 7 g fat, 48 mg cholesterol, 602 mg sodium, 3 g fiber.
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