Chicken And Veggie Skillet Food

CHICKEN VEGGIE SKILLET

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken., In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken., Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms., Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.

SUMMER CHICKEN AND VEGETABLE SKILLET

Steps:

• Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
• Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
• Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
• Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.

ITALIAN CHICKEN AND VEGETABLE SKILLET

Steps:

• 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
• 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.

SKILLET CHICKEN AND VEGETABLES

Steps:

• Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

Steps:

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
• Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
• Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

SIZZLING CHICKEN AND VEGGIE SKILLET

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 5 to 7 min. on each side or until done (165ºF). Transfer to platter; cover to keep warm.
• Add dressing, zucchini and onions to skillet; cook on medium heat 4 min. or until vegetables are crisp-tender, stirring occasionally. Stir in tomatoes and snow peas; cook 1 to 2 min. or until heated through.
• Top chicken with vegetable mixture and cheese.

CHEDDAR CHICKEN & VEGETABLE SKILLET

Steps:

• Spray large frying pan with cooking spray.
• Add chicken; cover.
• Cook on medium-high heat 2 to 3 minutes on each side or until browned.
• Remove from pan.
• Add vegetables and water.
• Bring to boil.
• Stir in stuffing mix just until moistened.
• Top with chicken and cheese; cover.
• Cook on low heat for 5 minutes or until cheese melts.
• Variation For a flavour twist, try this recipe with different frozen vegetable blends: Itlaian Style, Stir-Fry, California or Mexican.

VELVEETA® CHICKEN AND VEGETABLE SKILLET

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 2 min. or until no longer pink.
• Stir in water. Bring to boil. Add rice; cover. Cook on low heat 10 min.
• Add all remaining ingredients except onions; mix well. Cook 5 min. or until VELVEETA is completely melted, stirring occasionally. Sprinkle with onions.

MOROCCAN CHICKEN AND VEGGIE SKILLET

Steps:

• Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife.
• Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.
• In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.
• In a large nonstick frypan, heat oil over medium high heat.
• Brown chicken with onion and garlic about 5 minutes.
• Stir in fennel mixture and sauté 1 minute.
• Add broth, zucchini, carrots, raisins and salt; bring to a boil.
• Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.
• Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.
• Serve over prepared couscous or rice and garnish with chopped coriander.