Quick and delicious.

Ingredients

• 1 cup water
• 1/2 cup uncooked Arborio rice
• 1 tbsp canola oil
• 4 boneless skinless chicken breasts cut into strips
• 1 cup half moon zucchini slices
• 1 cup red pepper strips
• 1 box Campbell’s Cream of Chicken easy cooking sauce
• 2.5 tbsp pesto
• 1 tbsp freshly squeezed lemon juice

Instructions

1. Heat water to a boil in small saucepan. Remove from heat and stir in rice. Cover and set aside.
2. Heat half of oil in large non-stick skillet at medium-high. Cook chicken until well browned on all sides – about 7 minutes. Add remaining oil, zucchini and pepper strips and cook for 3 minutes, stirring often. Reduce heat. Remove mixture from pan and keep warm.
3. Combine cooking sauce and rice mixture in skillet. Simmer, covered, until rice is tender yet firm to the bite in centre – about 10 minutes, stirring occasionally.
4. Stir in pesto. Return chicken and vegetable mixture to skillet, stir and heat through. Stir in lemon juice and serve immediately.