Hearty Chicken-Mushroom-Pecan Pilaf

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The whole-grain breakfast pilaf this recipe calls for is a combination of oats, brown rice, barley, buckwheat, and sesame seeds.
6 servings (serving size: 1 1/3 cups)


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3 cups fat-free, less-sodium chicken broth, divided
1 cup whole-grain breakfast pilaf (such as Kashi)
1 teaspoon olive oil
Cooking spray
1 1/2 cups chopped mushrooms
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
6 (4-ounce) skinned, boned chicken breast halves
1/2 cup chopped pecans
1/2 cup chopped fresh parsley
2 tablespoons (1/2 ounce) grated Asiago or fresh Parmesan cheese


Bring 2 cups broth to a boil in a medium saucepan, and stir in pilaf. Cover, reduce heat to medium, and cook 30 minutes or until liquid is absorbed.

Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the chopped mushrooms and next 5 ingredients (mushrooms through garlic); saute 5 minutes or until tender. Add 1 cup broth, salt, nutmeg, pepper, and chicken; bring to a boil. Cover, reduce heat, and simmer for 25 minutes. Remove chicken from skillet, and cut into bite-size pieces.

Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 5 minutes). Add cooked pilaf and chicken to pan; cook 3 minutes or until thoroughly heated. Stir in the pecans and parsley, and cook 1 minute. Sprinkle with cheese.

Created date

October 2003

Nutritional Information

Calories 362
Caloriesfromfat 30 %
Fat 12.1 g
Satfat 2 g
Monofat 6 g
Polyfat 3 g
Protein 34.4 g
Carbohydrate 28.6 g
Fiber 6.4 g
Cholesterol 68 mg
Iron 3 mg
Sodium 567 mg
Calcium 83 mg