This week’s cookbook, The Everything Quick and Easy 30-Minute, 5-Ingredient Cookbook, was a used book store find. Every month or two, I go to the used bookstore in search of something or other, and I end up buying more cookbooks. This time, I was on the lookout for some new NES games, and I ended up leaving the store with 3 new cookbooks. ‘Cause I need more of those.
I’ve once again accomplished the distinction from Dennis that this was the Best Meal I’ve Ever Made. I keep setting my own bar higher and higher, and one of these days I’m going to have to just give up and make hot dogs every night.
But I will agree that this meal was pretty awesome. It’s even better the next day for lunch, as it turns out.
Truth be told, the only reason I decided to make this recipe was because I’d bought this Jasmine rice a few months ago, and it was just sitting in the freezer, and I thought the recipe called for Jasmine rice, so I got excited.
It literally wasn’t until I was sitting here typing this that I noticed the recipe actually calls for Jasmati rice. But the Jasmine rice was really good with it. Or use white rice. Whatever works best for you.
Creamy Chicken over Rice
Serves 2 – 4
Ingredients
1 1/2 cups rice (Jasmine, Jasmati, white, whatever you want)
4 boneless, skinless chicken breasts
1 tsp. salt
1 tsp. pepper
3 Tbsp. olive oil
1 onion, chopped
1 jar Alfredo sauce
5 oz. cream cheese, softened
Prepare rice according to directions on package. Set aside.
Cut chicken into 1- to 2-inch pieces and add salt and pepper.
Heat olive oil in a large pan over medium heat. Add the onion and cook 3 to 4 minutes.
Add chicken to pan and cook until thoroughly cooked through.
Add Alfredo sauce and cream cheese to chicken. Cook and stir until sauce bubbles.
Pour chicken and sauce over rice. Serve and prepare for awesomeness.
