Hurrah for skillet dinners that go from cooktop to dinner table in less than 30 minutes! This one gets a jump start from a frozen pasta and veggie combo.
tablespoon olive or vegetable oil
lb boneless skinless chicken breasts, cut into bite-size strips
bag (24 oz) Green Giant™ frozen pasta, broccoli, carrots, sugar snap peas & garlic sauce
cup whipping cream
cup diced red bell pepper
cup shredded Parmesan cheese
Chopped fresh basil leaves, if desired
In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center.
Stir in water and frozen pasta-vegetable mixture. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream and bell pepper; cook 2 to 3 minutes or until hot.
Turn off heat. Stir in cheese. Let stand 2 to 3 minutes or until cheese is melted. Sprinkle with basil. Serve with additional shredded Parmesan cheese if desired.
Shrimp or scallops can be substituted for the chicken in this recipe. Reduce the cooking time in step 1 to 4 to 5 minutes.
Save time when you buy boneless skinless chicken breast strips found in the meat department of the supermarket.
Red bell pepper strips or chopped red bell pepper makes a colorful garnish.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.