Heat oil in a large saucepan. Sauté frozen Birds Eye Chopped Onions and garlic for 2-3 minutes. Stir in rice and cook for 1-2 minutes, stirring continuously.
Add wine and ½ cup of chicken stock, stir until absorbed. Gradually pour in remaining boiling chicken stock, stirring continuously. Cover and simmer for 10 minutes, stirring occasionally.
Add frozen Birds Eye Garden Peas and chicken and continue to simmer for a further 5 minutes. Stir in parsley and parmesan. Serve immediately.
BBQ chicken is a quick and easy alternative to use.