Creamy Chicken Tomato Arugula Rice

Creamy chicken, cherry tomato, and arugula over a bed of basmati rice (Photo Credit: Adroit Ideals)

Creamy Chicken Tomato Arugula Rice. As part of my eating healthier quest, I’m substituting plain yogurt for heavy cream in “creamy” recipes. This recipe is a close sibling to my Chicken Shiitake Arugula Pasta yet it is also gluten free. Boneless chicken breasts, cherry tomatoes, arugula and mushrooms flavor a creamy yogurt-based sauce which is served over rice. It’s an easy and healthier creamy dish that is great for weeknight dinners.

Creamy chicken, cherry tomato, and arugula over a bed of basmati rice (Photo Credit: Adroit Ideals)

Start out by making the rice. I choose to use a brown or white basmati rice in this dish. Get the rice cooking while you make the sauce. When the rice is done, set it aside and keep warm.

Lundberg Rices are favorites of mine (Photo Credit: Adroit Ideals)

Dice two boneless skinless chicken breasts and season with salt and pepper.

Dice the chicken breasts and season with salt and pepper (Photo Credit: Adroit Ideals)

Sear the chicken pieces in olive oil and butter until browned on each side.

Saute Chicken in butter and olive oil (Photo Credit: Adroit Ideals)
The chicken has browned (Photo Credit: Adroit Ideals)

Slice and dice some onion and quarter some mushroom caps.

Quartered mushroom caps and diced onions (Photo Credit: Adroit Ideals)

Add the onion to the chicken and cook until the onion has softened a bit.

Add the onions (Photo Credit: Adroit Ideals)

Add the quartered cremini mushroom caps and some minced garlic.

Add the mushrooms and garlic (Photo Credit: Adroit Ideals)

Add some dry white wine and deglaze the pan by stirring and scraping up the brown bits on the bottom.

Deglaze the pan with some white wine (Photo Credit: Adroit Ideals)

Add some chicken stock and plain yogurt, stir, and let the sauce simmer for 5 – 10 minutes or until it starts to reduce. Stir a few times.

Add chicken stock (Photo Credit: Adroit Ideals)
Add some plain yogurt (Photo Credit: Adroit Ideals)
Stir to combine (Photo Credit: Adroit Ideals)

You may need to add a bit of cornstarch to thicken the sauce. Take a tablespoon of cornstarch and a bit of the sauce liquid and stir in a small bowl until smooth. Then stir the cornstarch mixture into the sauce.

The sauce is simmering and has started to reduce (Photo Credit: Adroit Ideals)

Halve some cherry tomatoes and chop some arugula.

Halve cherry tomatoes (Photo Credit: Adroit Ideals)
Coarsely chop arugula (Photo Credit: Adroit Ideals)

Add the cherry tomatoes to the sauce and cook for a few minutes.

Add the cherry tomatoes to the sauce (Photo Credit: Adroit Ideals)

Add the arugula and stir until the arugula has wilted.

Add the arugula to the sauce (Photo Credit: Adroit Ideals)
Simmer the sauce a few more minutes (Photo Credit: Adroit Ideals)

When the sauce has thickened, it’s ready to plate.

The sauce has thickened and is ready to serve (Photo Credit: Adroit Ideals)

Fluff the cooked rice with a fork. Divide the rice amongst serving bowls. Ladle the chicken tomato arugula sauce over the rice and sprinkle some shredded Parmesan over the top.

Plate the rice, sauce, and top with shredded Parmesan (Photo Credit: Adroit Ideals)

Garnish with chopped parsley and serve!

Basmati Rice topped with a Creamy Chicken Tomato Arugula Sauce is ready to serve (Photo Credit: Adroit Ideals)

Offer with my Cheesy Garlic Rosemary Toasts!

Serve with my Cheesy Garlic Rosemary Toasts (Photo Credit: Adroit Ideals)

Enjoy!

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From the kitchen of A Food Lover’s Delight….

Creamy Chicken Tomato Arugula Rice

Ingredients:

2 c cooked Lundberg Farms gluten-free basmati rice (white or brown)
2 T olive oil
1 T unsalted butter
2 boneless skinless chicken breasts, cut into one inch cubes
salt and pepper for seasoning chicken cubes
1 medium onion, halved and then sliced lengthwise
8 oz. cremini mushrooms, stems removed, and caps quartered
2 cloves garlic, minced
1/2 c dry white wine
1 c gluten-free chicken or vegetable stock
1 c plain yogurt
1 T cornstarch to thicken sauce
12 cherry tomatoes, halved
2 c arugula, coarsely chopped
1/4 c shredded Parmesan for topping
2 T chopped parsley to garnish

Method:

1. Cook the rice according to the package directions. When the rice is done, set aside and keep warm.
2. While the rice is cooking, heat the olive oil and butter over medium heat in a non-stick skillet.
3. Season the chicken cubes with salt and pepper.
4. In the non-stick pan, saute the chicken cubes, turning them, until they are golden brown on all sides.
5. Add the onion to the chicken and let it caramelize a bit. Stir so the onion doesn’t overbrown or burn.
6. When the onion is caramelized, add the mushrooms and the garlic. Cook for 2 minutes, stirring so the garlic doesn’t burn.
7. Deglaze the pan with the white wine, using a wooden spoon to scrape up the brown bits in the pan.
8. Add the chicken stock and the plain yogurt, turn the heat down to a low simmer, and let the mixture cook slowly for 5 minutes, stirring occasionally.
9. Put the cornstarch into a small bowl and add a small amount of the chicken mixture’s liquid to the cornstarch. Stir until the cornstarch mixture is smooth in the bowl adding more liquid if necessary. Add the cornstarch mixture to the chicken mixture. Stir until smooth.
10.Simmer over low heat until the sauce starts to thicken a bit and the chicken cubes are cooked through.
11. Add the halved cherry tomatoes and cook for 4 minutes, stirring.
12. Add the chopped arugula and stir until the arugula wilts a bit.
13. Fluff the cooked rice with a fork and divide amongst four serving dishes.
14. Ladle the chicken mixture onto the rice in the dishes.
15. Divide the shredded parmesan cheese amongst the chicken dishes and sprinkle on the parsley as a final garnish.
16. And serve!

Makes 4 main course servings. Offer with a salad course of my Special Bittersweet Salad and my Cheesy Garlic Rosemary Toasts. Dry red or white wines pair nicely with this dish.

Variations: You can use turkey instead of chicken. Add some diced red or green bell pepper when you add the mushrooms. Try chopped fresh spinach instead of arugula. You could make the rice ahead of time and just warm it in the sauce before serving. Instead of using rice, toss the sauce with some cooked pasta of your choice.

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