Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  margarine or butter
     3/4         pound  skinless boneless chicken breasts -- cut into 1"
                        cubes
  1                cup  uncooked long-grain rice
  1             medium  carrot or -- finely chopped
  1              small  sweet red pepper -- finely chopped
  1              small  onion -- finely chopped
  1                can  swanson clear chicken broth -- 14 1/2 ounces
  1                can  cream of mushroom soup -- condensed, 10 3/4
                        -- ounces
     1/8      teaspoon  black pepper
     1/2           cup  frozen peas

Preparation:

In 10-inch skillet or 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove; set aside. Reduce heat to medium. In same saucepan, in remaining 1 tablespoon hot margarine, cook rice, chopped carrot and onion until rice is browned, stirring constantly. Stir in broth, soup and black pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally. Stir in peas and reserved chicken. Cover; cook 5 minutes more or until rice is tender and liquid is absorbed, stirring occasionally. Garnish with celery leaves and carrot curl, if desired.

Nutritional Information:

158 Calories (kcal); 3g Total Fat; (20% calories from fat); 22g Protein; 9g Carbohydrate; 50mg Cholesterol; 335mg Sodium