No Yolks Chicken Skillet Recipe 435 Recipes

NO YOLKS® SKILLET SALSA CHICKEN WITH NOODLES

Steps:

• Prepare the noodles according to package directions.
• Meanwhile, brown the chicken with the onion, green pepper, corn, chili powder, cumin, salt and pepper in a large, deep nonstick skillet set over medium-high heat.
• Add the salsa, black beans, and broth to the skillet. Bring to a boil; simmer for 10 minutes. Stir in the cooked noodles until coated. Serve with shredded Cheddar cheese, green onions, sour cream and additional salsa to garnish individual bowls at the table.

NO YOLKS CHICKEN SKILLET

Steps:

• Cook NO YOLKS according to package directions, adding broccoli slaw at the 4 minute mark.
• Return to boil and cook for an additional 2 minutes. Drain and keep warm.
• Stir fry chicken or pork in oil in large skillet until lightly browned, about 5 minutes. Push meat to one side.
• Add onion and garlic, cook for 1 minute.
• Mix 2 Tbsp chicken broth and the cornstarch in a small bowl until smooth. Add remaining broth, teriyaki sauce and red pepper flakes to skillet and cook, stirring constantly, until mixture thickens and boils.
• Serve immediately over NO YOLKS broccoli mixture. Serves 4.

NO YOLKS CHICKEN SKILLET RECIPE - (4.3/5)

Steps:

• Cook NO YOLKS according to package directions, adding broccoli slaw at the 4 minute mark. Drain and keep warm. Stir fry chicken or pork in oil in a large skillet until lightly browned, about 5 min. Push meat to one side. Add onion and garlic, cook for 1 min. In the meantime, mix 2 tablespoons chicken broth and the cornstarch in a small bowl until smooth. To the skillet, add remaining broth, teriyaki sauce, red pepper flakes and cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Serve immediately over NO YOLKS broccoli mixture.

NO YOLKS® TUSCAN BRAISED CHICKEN WITH NOODLES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Heat the oil in a nonstick skillet set over medium-high heat. Season the chicken with the salt and pepper; add to the skillet in batches and brown all over.
• Transfer the chicken to a 10 cup (2.5 L) casserole dish. Scatter the mushrooms, carrot and onion over top. Stir the sauce with the wine and drizzle over the casserole. (Casserole can be prepared up to this point and reserved, tightly covered in the refrigerator, for up to 1 day.)
• Bake, covered, for 30 minutes; uncover and bake for 30 minutes or until chicken is tender and vegetables are cooked through. Meanwhile, prepare the noodles according to package directions. Arrange the noodles in a large serving bowl and spoon over the chicken, vegetables and sauce. Garnish with parsley and Parmesan (if using).