It's another late working night, so here's the recipe for what I would have made. I've made this before and it's quick, easy, and good. It's a great deal because it's a one pot mess that makes for easy clean up as well! Enjoy!
Skillet Chicken & Vegetables Parmesan (kraftfoods.com)
Ingredients:
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. KRAFT Grated Parmesan Cheese
Directions:
MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).
ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.
SPRINKLE with the cheese.
Tips & Variations:
For a spicier flavor, substitute crushed red pepper flakes for the black pepper.
To thaw the veggies, put them in a colander and run warm tap water over them.
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1 comment:
Looks delicious! I'll definitely give that one a try!
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