Prep time: 25 minutes, 4 servings
1/2 lb skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 Can (14 1/2) ready to serve chicken broth
1 Cup uncooked long grain rice
1/2lb fully cooked ham, diced
1 Tbs. chopped fresh basil
1/4 Cup shredded Parmesan cheese
1 Cup fresh asparagus cut 1-inch pieces
1/2 Jar (8oz) Sunpix hearts of palm, drain/rinse with cold water, cut diagonally-1/2-inch pieces
Salt & pepper to taste

Spray 12-inch nonstick skillet with cooking spray, heat over medium-high. Cook chicken in skillet 3-5 minutes stirring frequently until light brown. Stir in broth, bring to boil. Stir in rice, reduce heat to low. Cover and simmer 10 minutes without stirring. Stir in asparagus, ham, and basil, cover and simmer without stirring 8-10 minutes or until chicken is no longer pink in the center and rice is tender, remove from heat. Gently stir in hearts of palm, and cheese. Serve immediately, garnish with basil leaves.