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Fall Inspired Roasted Garlic Alfredo Rice with Butternut Squash

Cook Time25 mins
Total Time25 mins
Course: Main
Servings: 4
Author: Hip Foodie Mom


  • 1 tablespoon extra-virgin olive oil
  • 1 to 2 large leeks; white part only diced
  • 1 bunch Swiss chard chopped
  • Salt and pepper
  • 1 package Knorr Selects Roasted Garlic Alfredo Rice
  • 2 cups Knorr Homestyle Chicken Stock
  • 2 cups roasted butternut squash diced
  • Grilled chicken diced or cubed


  • Using a large sauté pan over medium high heat, heat the olive oil and add the leeks and sauté for a few minutes. Add the chard and continue to cook for another 2 to 3 minutes. Season with salt and pepper.
  • In the same pan, pour in the Knorr Selects Roasted Garlic Alfredo Rice, the chicken stock and stir together. Bring to a boil, then lower the heat to medium and boil, uncovered, for about 10 minutes, while stirring frequently until your rice is tender and the sauce is creamy. You can also skip the stock and follow the preparation instructions on the back of the pack, which call for water and milk.
  • Within the last 5 minutes of cooking, add in the cooked, roasted butternut squash and grilled chicken (if desired) and mix together with the rice.
  • Turn off the heat. Taste and season with more salt and pepper if needed. Serve and enjoy!