Quick and Easy Dinner for Your Next Busy Night

• total time: 22 minutes

Ingredients

1 lb chicken breast, cut into cubes

2 tbsp butter

1 onion, chopped

1/2 tsp each of salt and pepper

1 tsp each of smoked paprika, onion powder, and Italian seasoning

1 tbsp minced garlic

2 cups of chicken broth

1 cup white jasmine rice, rinsed

1 1/2 cups shredded mozzarella cheese

2 oz cream cheese

4 pieces of bacon, cooked and crumbled

Dried parsley

Directions

If you don’t have any bacon leftover from breakfast cook your bacon, drain the grease, and chop it into small pieces. To keep this recipe even easier you could use bacon bits

Cut 1 lb of chicken into small pieces.

Add butter to a skillet over medium-high heat. Add the chicken and spread out evenly in pan. Add the chopped onion and season with salt, pepper, paprika, onion powder, and Italian seasoning.

Once the chicken is almost cooked add the minced garlic and add 2-3 tbsp of Parmesan garlic sauce to the pan and stir.

Add the rinsed rice to the center of the skillet and let toast for a couple of minutes. Add the chicken broth to the skillet and stir well. Bring to a boil, reduce heat to medium-low, and cover with a lid.

Let cook covered for about 15-20 minutes or until rice is cooked. Add about a cup of shredded cheese and the cream cheese. Stir well.

Top with more cheese and the crumbled bacon. Cover with the lid to let the cheese melt or pop it in the oven under the broiler for just a few minutes.

Top with dried parsley. Enjoy! Let me know if you try it out!