Fast Italian Vegetable Skillet Food

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QUICK ITALIAN SKILLET DINNER



Quick Italian Skillet Dinner image

Dinner in 30 minutes - and only one pot to clean! Combine Italian sausage with peppers, onions, diced tomatoes, vegetable juice and rice for a meal that is better than anything you'd make from a box!

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 30m

Yield 6

Number Of Ingredients 7

1 pound Italian sausage
½ cup chopped green bell pepper
1 medium onion, chopped
1 (14.5 ounce) can RED GOLD® Diced Tomatoes
2 cups RED GOLD® Vegetable Juice from Concentrate
1 ½ cups instant rice
1 cup shredded mozzarella cheese

Steps:

  • In large skillet cook sausage until no longer pink, 4 to 6 minutes. Drain off excess fat. Add green bell pepper and onion; cook until crisp.
  • Add diced tomatoes and vegetable juice; cook and stir until mixture boils. Remove from heat and stir in rice.
  • Cover and let stand 6 to 8 minutes or until liquid is absorbed.
  • Sprinkle with cheese; cover and let stand until cheese is melted.

Nutrition Facts : Calories 357.9 calories, Carbohydrate 30.7 g, Cholesterol 41.8 mg, Fat 17.5 g, Fiber 2.2 g, Protein 17.9 g, SaturatedFat 6.9 g, Sodium 1012.2 mg, Sugar 3.4 g

QUICK ITALIAN VEGGIE SKILLET



Quick Italian Veggie Skillet image

When you don't know what to serve, Italian flavors are a good starting point. We combine cannellini and garbanzo beans for this snappy rice dish. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 can (15 ounces) no-salt-added garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
1 cup vegetable broth
3/4 cup uncooked instant rice
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
1 cup marinara sauce
1/4 cup grated Parmesan cheese
Minced fresh basil

Steps:

  • In a large skillet, combine first 6 ingredients and, if desired, pepper flakes; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 7-9 minutes. Stir in marinara sauce; heat through, stirring occasionally. Top with cheese and basil.

Nutrition Facts : Calories 342 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 660mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 11g fiber), Protein 16g protein.

FAST ITALIAN VEGETABLE SKILLET



Fast Italian Vegetable Skillet image

This colorful blend of sauteed vegetables is as pretty as it is tasty. "The recipe was given to me by a dear friend, and it's become a family favorite. It's a quick summer side from our garden," notes Sue Spencer from Coarsegold, California.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, halved and sliced
1 medium sweet red pepper, chopped
1 tablespoon olive oil
3 medium zucchini, thinly sliced
1 garlic clove, minced
1-1/2 cups frozen corn, thawed
1 large tomato, chopped
2 teaspoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 cup shredded Parmesan cheese

Steps:

  • In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately.

Nutrition Facts :

ITALIAN CHICKEN AND VEGETABLE SKILLET



Italian Chicken and Vegetable Skillet image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 12

2 tablespoons olive oil
1¼ pounds chicken tenders
1¼ pounds boneless skinless chicken breasts, cut into strips
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
2 teaspoons Lawry's® Seasoned Salt
1 cup grape tomatoes
½ cup cut-up string beans
½ cup cut-up asparagus
½ cup sliced yellow squash
½ cup sliced zucchini
½ cup bell pepper strips
½ cup sliced onion

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.

ITALIAN CHICKEN-PASTA SKILLET



Italian Chicken-Pasta Skillet image

Bring on the cheesy heartiness you adore with an Italian Chicken-Pasta Skillet! This better-for-you Italian Chicken-Pasta Skillet is full of flavor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 green pepper, chopped
1 small onion, cut into thin wedges
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 cups mostaccioli, cooked
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Steps:

  • Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring frequently.
  • Add sauce and pasta; cook 5 min. or until heated through, stirring occasionally.
  • Stir in 1 cup cheese; top with remaining cheese. Remove from heat; cover. Let stand 2 min. or until cheese is melted.

Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g

ITALIAN VEGGIE SKILLET



Italian Veggie Skillet image

Adapted from Taste of Home's "Light and Tasty" publication, originally submitted by Sue of Coarsegold, CA. An easy and healthy side dish, with generous servings.

Provided by yogiclarebear

Categories     Corn

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 small onion, halved and sliced
1 small red bell pepper, chopped
1 1/2 teaspoons olive oil
2 small zucchini, thinly sliced
1 garlic clove, minced
2/3 cup frozen corn, thawed
10 grape tomatoes, halved
2 teaspoons fresh basil, minced
1/2 teaspoon salt
1/2 teaspoon italian seasoning
2 tablespoons parmesan cheese

Steps:

  • In a large nonstick skillet, sauté onion and red pepper in oil for 2 minutes.
  • Add zucchini and garlic; sauté 4-5 minutes longer, or until vegetables are crisp-tender.
  • Add the corn, tomato, basil, salt, and Italian seasoning. Cook, stirring until heated through.
  • Sprinkle with Parmesan cheese and serve immediately.

Nutrition Facts : Calories 163, Fat 5.9, SaturatedFat 1.5, Cholesterol 4.4, Sodium 681.1, Carbohydrate 25.8, Fiber 4.8, Sugar 5.2, Protein 6.5

CHICKEN AND ITALIAN VEGETABLE SKILLET



Chicken and Italian Vegetable Skillet image

Chicken breasts, loads of vegetables, and mozzarella cheese get a quick sauté in the skillet before being served on a bed of hot rice. Ready in 30 minutes.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 Tbsp. oil
2 small boneless skinless chicken breasts (1/2 lb.)
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1 clove garlic, minced
1/4 cup fat-free reduced-sodium chicken broth
1 cup thickly sliced zucchini (about 1 small)
1 cup chopped tomato (about 1 medium)
1/2 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
1 cup uncooked instant white rice, prepared as directed on package

Steps:

  • Heat oil in large nonstick skillet. Add chicken; cook 5 min. on each side or until golden.
  • Add dressing, garlic and broth; bring just to boil. Reduce heat to low; simmer 3 min. Stir in vegetables, cook 3 to 4 min. until vegetables are crisp-tender and chicken is cooked through (170°F).
  • Sprinkle with cheese; cover. Let stand until cheese is melted. Spoon over cooked rice.

Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 45 g, Fiber 3 g, Sugar 5 g, Protein 38 g

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