Parmesan Chicken and Broccoli

1 cup rice

1/2 cup sliced green onion (4 onions...you could substitute some chives or scallions if need be)

12 ounces boneless, skinless chicken breast halves, cut into strips

3/4 tsp italian seasoning, crushed

1 clove garlic, minced

1 Tbsp cooking oil

1 16oz jar reduced-fat Alfredo pasta sauce (or make your own...or use full fat :) )

3 cups frozen cut broccoli (or blanched fresh broccoli)

1/3 cup grated Parmesan cheese

1/4 cup diced cooked ham (you could use deli ham if you have that)

1 2oz jar diced pimientos, drained (or fresh pimientos)

Ground black pepper

1. Preheat oven to 350degF. Cook rice according to the package directions; remove from heat and stir in half the green onion.

2. In a large skillet, cook the chicken strips, Italian seasoning, and garlic in hot oil over medium heat for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in Alfredo sauce, broccoli, cheese, ham, and pimientos. Season to taste with ground black pepper.

3. Spoon chicken mixture over rice. Bake, covered, for 15 minutes. Uncover and bake for 15 minutes more or until heated through. Makes four servings.

*This can easily be made ahead and frozen by covering it and popping it in the freezer before you bake it. Thaw overnight, then remove freezer wrap and cover with foil. Bake in 350degF for 20 minutes covered/20 minutes uncovered.