INGREDIENTS
KEY INGREDIENTS
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MAKE IT
Step 1
Heat vegetable oil in large saucepan over medium-high heat. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.
Step 2
Add rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.
Step 3
* Note: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat Milk for Evaporated Milk.
INGREDIENTS
THERES MORE TO COOK WITH OUR MILKS.
