Ingredients
2 cups water2 cups cut fresh asparagus (1-inch diagonal pieces)1 package (6 ounces) long grain and wild rice mix1/4 cup reduced-fat butter, divided3/4 pound boneless skinless chicken breasts, cut into 1-inch strips1/4 teaspoon salt1 medium carrot, shredded2 tablespoons lemon juice1 teaspoon minced garlic1/2 teaspoon grated lemon zest optional
Preparation
In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet and 2 tablespoons butter. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until water is absorbed.
Meanwhile, in a large skillet, saute chicken and salt in remaining butter until chicken is no longer pink. Add the carrot, lemon juice, garlic and lemon zest if desired; cook and stir for 1-2 minutes or until carrot is crisp-tender. Stir into rice mixture.
