1 (6 oz.) pkg. MJB rice pilaf
2 chicken breasts, boned and cut into strips
1 clove garlic, minced
2 tbsp. butter
1 3/4 c. water
1/2 tsp. basil, crushed
1 (6 oz.) jar marinated artichokes, rinsed and halved
3 green onions, cut into 1/2 inch lengths
1/4 c. toasted sliced almonds

Cook chicken and garlic in butter until browned. Add water, contents of seasoning envelope, rice and basil. Bring to boil. Reduce heat, cover and simmer 15 minutes. Stir in artichokes and green onions, cook 5 minutes more. Garnish with almonds. Makes 4-6 servings.