• 2  14 1/2 ounce cans 
    reduced-sodium chicken broth
  • 1 1/2  cups 
  • 1   teaspoon 
    snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4  teaspoon 
    black pepper
  • 1   
    medium carrot, thinly sliced
  • 1   
    stalk celery, thinly sliced
  • 1   
    small onion, thinly sliced
  • 1   cup 
    quick-cooking rice
  • 1   cup 
    loose-pack frozen cut green beans
  • 2  6  ounce packages 
    Tyson® Grilled & Ready® Refrigerated Chicken Breast Strips, cut into bite-size pieces
  • 1  14  ounce can 
    diced tomatoes, undrained
In a large saucepan or Dutch oven combine broth, water, rosemary, and pepper. Add carrot, celery, and onion. Bring to boiling.
Stir in rice and green beans. Return to boiling; reduce heat. Simmer, covered, 10-12 minutes or until vegetables are tender. Stir in Grilled & Ready® Chicken Breast Strips and undrained tomatoes; heat through.
Serving Suggestion:

Sprinkle each serving with grated Parmesan cheese and garnish with fresh rosemary sprigs. Serve with crispy breadsticks.
Nutrition information
Per Serving: cal. (kcal) 164, Fat, total (g) 2, chol. (mg) 33, carb. (g) 21, fiber (g) 2, pro. (g) 17, vit. A (IU) 1992, vit. C (mg) 8, sodium (mg) 810, calcium (mg) 30, Percent Daily Values are based on a 2,000 calorie diet
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