One Pan Tuscan Chicken And Potato Skillet Food

TUSCAN CHICKEN SKILLET

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
• Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
• Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
• Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.

ONE PAN TUSCAN CHICKEN AND POTATO SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper and brown chicken for 3-5 minutes on each side. Set aside on a plate.
• To the pan, add the potatoes, tomatoes, garlic, salt, pepper, oregano, and basil and cook for 1-2 minutes. Stir in the spinach.
• Combine the broth and the corn starch with a whisk and add to the pan, along with the cream.
• Return chicken to the pan and bring to a simmer over medium heat. Cover, reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are tender and chicken reaches 165 degrees F.
• Sprinkle with Parmesan and garnish with fresh herbs if desired before serving.

ZESTY ONE PAN CHICKEN AND POTATO BAKE

Steps:

• Place chicken pieces, cut up potatoes, and baby carrots in large baking dish.
• Drizzle with Kraft Zesty Italian Dressing.
• Sprinkle with Parmesan cheese.
• Bake for 1 hour at 400 degrees Fahrenheit.