Italian Spinach And Chicken Skillet Food

ITALIAN SPINACH AND CHICKEN SKILLET

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally. , Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese.

CREAMY SKILLET TOMATO SPINACH CHICKEN BREASTS

Steps:

• Slice through the middle of each chicken breast to make 2 thinner pieces and season generously with sea salt and black pepper.
• Pan fry in olive oil over a medium high heat in a large skillet for around 4-5 minutes per side. Cook until there is a nice golden brown sear on both sides, the chicken is cooked through to the middle and the juices run clear.
• Set the chicken aside on a plate and cover with foil while you make the sauce.
• Add the wine to the same skillet without cleaning it and scrape up all the bits from the chicken. Let the wine bubble away for a couple of minutes.
• Add the minced garlic, chicken stock, chopped sundried tomatoes and cherry tomatoes then allow to simmer on a low heat to let the flavors come together for 2-3 minutes. Simmer until the cherry tomatoes start to burst.
• Stir in the heavy cream and the grated parmesan cheese. Mix gently until it has melted into the sauce.
• Finally stir through the baby spinach until it has just wilted.
• Place the chicken pieces back in the sauce to gently reheat for a moment or two.
• Serve immediately

ITALIAN CHICKEN SKILLET

Steps:

• Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes. Sprinkle the mozzarella cheese evenly over the skillet, and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.

ONE-SKILLET ITALIAN CHICKEN, SPINACH, AND FARRO

Steps:

• Heat a skillet over medium heat and grease with cooking spray. Cook chicken and onion until chicken is cooked through and no longer pink in the center, 5 to 10 minutes. Remove chicken.
• Pour chicken broth into skillet and bring to a boil. Stir in farro. Cover, reduce heat, and cook until most of the liquid has been absorbed, 15 to 20 minutes. Return chicken to skillet. Stir in diced tomatoes with liquid, spinach, basil, and parsley. Season with salt and pepper. Reduce heat, cover, and simmer for 5 to 7 minutes. Remove from heat. Let stand for 3 to 5 minutes, covered.
• Serve topped with Parmesan cheese.

ITALIAN CHICKEN SKILLET SUPPER

Steps:

• Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm., In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes., Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.