Manuel Villacorta – Food & Nutrition Magazine https://foodandnutrition.org Award-winning magazine published by the Academy of Nutrition and Dietetics Sun, 24 Dec 2017 01:11:29 +0000 en-US hourly 1 https://foodandnutrition.org/wp-content/uploads/2017/04/cropped-Favicon-32x32.png Manuel Villacorta – Food & Nutrition Magazine https://foodandnutrition.org 32 32 Chicken Broccoli Rice https://foodandnutrition.org/blogs/stone-soup/unilever-agents-of-change/chicken-broccoli-rice/ Thu, 21 Dec 2017 10:00:21 +0000 https://foodandnutrition.org/?p=12625 ]]> This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new Sustainable Nutrition Manifesto.

Ingredients

  • 1 tablespoon of canola oil
  • 1 cup red onion, diced
  • 1 tablespoon garlic, crushed
  • 8 ounces white mushrooms, sliced
  • 3 cups broccoli florets, chopped
  • 16 ounces cooked chicken breast, cubed
  • 1 cup frozen peas
  • 2 packages of Knorr® Selects White Cheddar Broccoli Rice
  • 2 ounces of shredded parmesan cheese
  • Salt and pepper to taste

Directions

  1. In a medium pot, add the canola oil and heat over medium high heat for 1 minute.
  2. Add the onion and garlic and cook for 2-3 minutes or until onions become translucent.
  3. Add mushrooms and cook for 2 minutes.
  4. Add broccoli and cook for 4 minutes. Stir and cover.
  5. Add chicken and peas. Stir and set mixture aside.
  6. Cook the packages of Knorr® Selects White Cheddar Broccoli Rice as directed on the package without the oil. Two minutes before rice is completely cooked, add chicken mixture and parmesan cheese to the pot. Stir. Add salt and pepper to taste.
  7. Let stand at least for 2 minutes. Stir and serve.

Serves 4.

Click here to see more recipes from Unilever’s Agents of Change gallery.

]]> Creamy Chicken a La Paella with Shrimp and Chicken Sausage https://foodandnutrition.org/blogs/stone-soup/unilever-agents-of-change/creamy-chicken-la-paella-shrimp-chicken-sausage/ Wed, 27 Sep 2017 06:30:06 +0000 https://foodandnutrition.org/?p=10031 ]]> This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new sustainable nutrition manifesto.

Ingredients

  • 1 tablespoon canola oil
  • 1 medium red onion, diced
  • 1 tablespoon crushed garlic
  • 1 package (12.8 ounces) chicken sausage, sliced and cut into quarters
  • 2 cups carrots, diced
  • 1 red bell pepper, diced
  • 1 (14.5 oz.) diced tomatoes
  • ½ teaspoon black pepper
  • 2 teaspoons smoked paprika
  • ½ pound peeled and deveined cooked shrimp
  • 2 packages of Knorr® Sides Creamy Chicken
  • ½ cup parsley
  • Season with salt to taste

Directions

  1. In a medium pot, add the canola oil and heat over medium high heat for 1 minute.
  2. Add the onion and garlic and cook for 2-3 minutes or until onions become translucent.
  3. Add chicken sausage and cook for 3 minutes, or until brown.
  4. Add the carrots, bell peppers, tomatoes, black pepper and paprika. Cover and simmer for 8 minutes
  5. Add shrimp and mix well. Set aside in a bowl.
  6. In the same pot, cook Knorr® Sides Creamy Chicken packages as directed on the package without the margarine.
  7. One minute before the rice is completely cooked, add sausage mix to the pot. Mix well and then add parsley.
  8. Let stand at least for 2 minutes. Stir and serve.

Serves 8.

Click here to see more recipes from Unilever’s Agents of Change gallery.

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