Almond Chicken and Rice

adapted from Fall 09 Kraft Food & Family magazine

Almond Chicken & Rice

4 small boneless skinless chicken halves (or 1 lb)

1/4 cup Kraft Roasted Red Pepper Italian with Parmesan dressing & marinade

1 1/4 cups fat-free reduced sodium chicken broth

1/4 tsp. garlic powder

2 cups cut carrots

1 cup instant brown rice, cooked according to package directions

1/4 cup sliced almonds, divided

Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 minutes on each side or until evenly browned.

Stir in broth, garlic powder and remaining dressing; bring to a boil. Cover; simmer 5 minutes or until chicken is done. Remove chicken; cover to keep warm.

Add carrots to skillet; cook, uncovered, 3 minutes or until soft. Stir in rice and 3 Tbsp. nuts. Serve chicken over rice; top with remaining nuts.

(The original recipe called for Kraft Tuscan House Italian dressing and marinade, but I couldn't find it. The one I used was way yummy and Braden even asked for 2nds on the chicken which he NEVER does. The original recipe also called for broccoli and white rice.)