Italian Veggie Skillet Food

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.

QUICK ITALIAN SKILLET DINNER

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.

QUICK ITALIAN VEGGIE SKILLET

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.

ITALIAN VEGGIE SKILLET

Steps:

• In a large skillet, saute squash and mushrooms in oil for 4-5 minutes or until tender. Add the tomatoes, salt and garlic. Reduce heat; simmer, uncovered, for 6-8 minutes. , Stir in the parsley, rosemary, thyme and 1-1/2 teaspoons basil; cook 1-2 minutes longer or until heated through. Transfer to a serving bowl. Sprinkle with onion and remaining basil; lightly toss. Sprinkle with Parmesan cheese.

ITALIAN VEGGIE SKILLET

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.

ITALIAN SAUSAGE AND VEGGIE SKILLET

Steps:

• Brown sausage in a large skillet over medium heat until no longer pink inside. Remove from skillet and set aside.
• Add olive oil to the same skillet. When hot (a splash of water sizzles), add onion, garlic, and celery, stirring until soft and translucent. Add basil and stir until well mixed.
• Stir in bell pepper (I like to use different colors to make it pretty) until nicely combined.
• Add tomatoes and stock and stir to deglaze the pan of any stuck on vegetables. Bring to a low boil.
• Add broccoli, and then return sausage to pan, stirring until well combined.
• Reduce heat, cover, and simmer until broccoli is tender.
• Remove lid and add spinach, stirring just until wilted.
• Check seasoning, adding salt and freshly ground pepper as needed.
• Serve by itself or over hot rice, topped with crispy toasted French-fried onions.

CHICKEN AND ITALIAN VEGETABLE SKILLET

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.

ITALIAN COUNTRY VEGETABLE-BARLEY SKILLET

Steps:

• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook carrots, zucchini, squash, mushrooms and onion in oil about 10 minutes, stirring occasionally, until vegetables are tender.
• Stir in barley, water and spaghetti sauce. Heat to boiling; reduce heat to low. Cook and simmer 10 to 12 minutes, stirring occasionally, until barley is tender; remove from heat. Sprinkle with cheese.