Ingredients
One 6 oz. package Rice Pilaf (I typically use Farmhouse)
3/4 lb. boneless chicken, sliced
1 clove garlic, minced
2 Tablespoons butter or margarine
2 cups water
1/2 teaspoon crushed basil
One 6 oz. jar marinated artichokes, drained, rinsed and halved
3 sliced scallions
1/2 cup toasted sliced almonds
Preparation
In a large skillet, sauté chicken and garlic in butter or margarine until chicken is no longer pink. Add water, basil, rice and contents of seasoning packet; bring to a boil. Reduce heat to low; cover and cook for 15 minutes. Stir in artichokes and scallions; cook 5 minutes more. Before serving, garnish with almonds.
