Hearty Chicken-Mushroom-Pecan Pilaf

Ingredients

• 0.3 teaspoon pepper black
• 1 cup carrots chopped
• 0.5 cup celery chopped
• 1 teaspoon thyme leaves dried
• 3 cups less-sodium chicken broth fat-free divided
• 0.5 cup parsley fresh chopped
• 1  garlic clove minced
• 0.3 teaspoon ground nutmeg 
• 1.5 cups mushrooms chopped
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 0.5 ounce parmesan cheese fresh grated
• 0.5 cup pecans chopped
• 0.5 teaspoon salt 
• 24 ounce skinned 
• 1 cup whole-grain breakfast pilaf such as Kashi

Equipment

• frying pan
• sauce pan

Directions

1. 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.
2. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add the chopped mushrooms and next 5 ingredients (mushrooms through garlic); saute 5 minutes or until tender.
4. Add 1 cup broth, salt, nutmeg, pepper, and chicken; bring to a boil. Cover, reduce heat, and simmer for 25 minutes.
5. Remove chicken from skillet, and cut into bite-size pieces.
6. Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 5 minutes).
7. Add cooked pilaf and chicken to pan; cook 3 minutes or until thoroughly heated. Stir in the pecans and parsley, and cook 1 minute.
8. Sprinkle with cheese.