Cheddar Chicken Vegetable Skillet Recipes

30 MINUTE CHICKEN AND VEGETABLE SKILLET PASTA

Steps:

• Cook penne according to the package directions. Once cooked, measure out 1/2 cup of the pasta water and set aside for later. Drain the pasta and set aside.
• Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
• Add red, yellow, orange peppers and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer.
• Add balsamic vinegar, lemon juice, 1 tablespoon olive oil and 1/2 cup reserved pasta water and cooked penne pasta to pan. Cook for about 3 to 4 minutes, stirring while ingredients come together.
• Transfer to a large serving bowl or platter.
• Sprinkle with fresh or dried parsley.

CHEESY CHICKEN-VEGETABLE SKILLET

Steps:

• Spray large skillet with cooking spray. Add chicken; cover. Cook on medium-high heat 2 to 3 min. on each side or until browned. Remove from skillet.
• Add vegetables and water. Bring to boil.
• Stir in stuffing mix just until moistened. Top with chicken and cheese; cover. Cook on low heat 5 min. or until cheese melts.

CHEDDAR CHICKEN & VEGETABLE SKILLET

Steps:

• Spray large frying pan with cooking spray.
• Add chicken; cover.
• Cook on medium-high heat 2 to 3 minutes on each side or until browned.
• Remove from pan.
• Add vegetables and water.
• Bring to boil.
• Stir in stuffing mix just until moistened.
• Top with chicken and cheese; cover.
• Cook on low heat for 5 minutes or until cheese melts.
• Variation For a flavour twist, try this recipe with different frozen vegetable blends: Itlaian Style, Stir-Fry, California or Mexican.

CHEDDAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
• Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
• Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.

CHICKEN & BROCCOLI-CHEDDAR SKILLET

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
• Meanwhile, mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended. Cook and stir chicken and onions in large nonstick skillet on medium heat 7 to 8 min. or until chicken is done. Add cream cheese mixture and remaining milk; cook and stir 2 min. or until heated through. Add cheddar; cook and stir 2 to 3 min. or until melted.
• Drain pasta. Add to chicken mixture; stir to evenly coat. Top with bacon.

ONE PAN CHEESY CHICKEN AND VEGETABLES

Steps:

• Heat oil over medium-high heat in a non-stick skillet. Add chicken; cook and stir until cooked through (no longer pink in the center). Transfer chicken to a bowl.
• Stir diced onion, carrot, and celery into the pan; cook, stirring occasionally until vegetables start to soften, about 5 minutes. Season with salt and pepper. Stir in water and Knorr® Rice Sides™ - Chicken flavor. Bring to a simmer over high heat; reduce to medium-low; cover and simmer 7 minutes.
• Stir in cooked chicken, basil, and shredded Cheddar cheese.

CHICKEN VEGETABLE SKILLET

Steps:

• Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm., In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.