Cheesy Tomato Chicken Skillet Food

CHEESY TOMATO-CHICKEN SKILLET

Steps:

• Cook pasta as directed on package. Drain; cover to keep warm.
• Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to medium; stir in soup, tomatoes, milk and basil.
• Stir in cooked pasta. Cook about 8 minutes, stirring occasionally, until bubbly and thoroughly heated. Sprinkle with cheese. Remove from heat. Cover; let stand until cheese is melted, 2 to 3 minutes.

CHEESY CHICKEN SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and thyme; mix well. Cook 5 min. or until chicken is browned, stirring frequently.
• Add milk, water and Macaroni; cover. Cook 10 min. or until macaroni is tender, stirring occasionally.
• Stir in Cheese Sauce, peas and dressing. Cook an additional 2 min., stirring occasionally.

SIMPLE CHICKEN AND TOMATOES SKILLET WITH GARLIC AND CAPERS

Steps:

• Lightly pound the chicken breasts to an even thickness. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy-bottomed skillet, heat 1 tablespoon olive oil over medium high. Once hot, add the chicken breasts, top-side down, and let cook undisturbed for 4 minutes, until lightly browned. Flip and cook an additional 4 minutes. Turn again and continue cooking 3 to 5 additional minutes, flipping every few minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The total cooking time will vary depending upon the thickness of your chicken. Remove to a plate and cover to keep warm.
• Without wiping the pan, reduce the skillet heat to medium. Add the remaining tablespoon olive oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks. Add the garlic and let cook 30 seconds until fragrant, then add the tomatoes, capers, red wine vinegar, honey, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the pan. Sprinkle with fresh parsley and serve.

CHICKEN STREET CORN SKILLET

Steps:

• Preheat the oven to 425 degrees F.
• In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
• Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
• Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
• Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.

CHEESY ONION CHICKEN SKILLET

Steps:

• Toss chicken with seasoning blend. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 5-7 minutes or until no longer pink. Remove from pan. In same pan, add remaining oil, pepper and onion; cook and stir 3-4 minutes or until crisp-tender., Stir in chicken; sprinkle with cheese. Remove from heat; let stand, covered, until cheese is melted.

TOMATO CHICKEN SKILLET

Steps:

• Sprinkle chicken with lemon-pepper. In a large skillet, brown chicken in oil over medium-high heat. Reduce heat. Add the celery, onion and garlic; saute until tender. Stir in the tomatoes. Cover and simmer for 20 minutes or until chicken juices run clear. Serve over pasta.

EASY CHEESY SKILLET CHICKEN

Steps:

• In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.

CHEESY ROASTED GARLIC AND TOMATO CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Cut off the top of the head of garlic just until the cloves are exposed. Drizzle with EVOO and wrap in foil.
• Put tomatoes on a baking sheet and drizzle with EVOO and sprinkle with salt, pepper, and red pepper flakes.
• Roast tomatoes and garlic. Roast tomatoes about 20 minutes, until they burst and roast garlic about 40-45 minutes until tender and golden brown.
• While the tomatoes and garlic are roasting, season chicken breast with salt and pepper and drizzle with balsamic vinegar. Let the chicken marinate until the tomatoes and garlic are done.
• Preheat a large skillet and about 2 Tb EVOO over medium high heat. Cook chicken about 8 minutes on each side, until browned. When chicken is done, lower heat and deglaze the pan with white wine. Let wine simmer and reduce.
• Meanwhile squeeze garlic out of clove and puree in a food processor with tomatoes and basil. You may need to season with more salt, pepper, and red pepper at this point.
• Place chicken breasts in a casserole dish and top with pureed tomatoes and sliced provolone cheese. Let bake until cheese is melted, about 5-8 minutes.