1 tbsp. oil
3/4 lb. boneless, skinless chicken breasts, cut into strips
1 sm. onion, chopped
1 c. broccoli florets
1 c. frozen peas, thawed
1 carrot, cut into julienne strips
1 (13 oz.) can chicken broth
1/2 tsp. dried basil leaves
Dash pepper
1 1/2 c. minute instant rice
1/3 c. grated Parmesan cheese

In a large skillet over medium high heat, cook and stir chicken in hot oil until browned.

Add onion, broccoli, peas and carrot, stir until vegetables are crisp tender.

Add broth, basil and pepper; bring to boil, stir in rice. Return to boil. Reduce heat; cover and let stand for 5 minutes.

Stir in cheese. Remove from heat, cover and let stand for 5 minutes. Serve.