Chicken And Italian Vegetable Skillet Recipes

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ITALIAN CHICKEN SKILLET



Italian Chicken Skillet image

"Hearty and well-seasoned, this delicious chicken is sure to appeal to all palates," relates Shirley Thompson of Lane, Oklahoma.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

8 bone-in chicken breast halves (8 ounces each), skin removed
3/4 cup sliced celery
3/4 cup chopped green pepper
1/4 cup chopped onion
1 can (4 ounces) mushroom stems and pieces, drained
2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes
1 teaspoon dried parsley flakes
1 teaspoon vinegar
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

  • In a large skillet coated with cooking spray, saute chicken over medium heat until browned. Remove and keep warm. In the same skillet, saute celery, green pepper, onion and mushrooms until tender. , Return chicken to pan. Combine the remaining ingredients; pour over chicken and vegetables. Cover and simmer for 30 minutes. Uncover; simmer 10 minutes longer or until a thermometer reads 170°.

Nutrition Facts : Calories 184 calories, Fat 3g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 147mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

ITALIAN CHICKEN SKILLET



Italian Chicken Skillet image

This is a healthy, delicious, easy dinner! The best part is that it cooks all in one skillet so there is hardly any mess!

Provided by RHARRIS524

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cubed
2 cloves garlic, chopped, or to taste
½ cup red cooking wine
1 (28 ounce) can Italian-style diced tomatoes
8 ounces small seashell pasta
5 ounces fresh spinach, chopped
1 cup shredded mozzarella cheese

Steps:

  • Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
  • Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes. Sprinkle the mozzarella cheese evenly over the skillet, and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.

Nutrition Facts : Calories 515.2 calories, Carbohydrate 53.7 g, Cholesterol 87.2 mg, Fat 12.9 g, Fiber 4.3 g, Protein 42.5 g, SaturatedFat 4.6 g, Sodium 757.9 mg, Sugar 7.4 g

ITALIAN CHICKEN AND VEGETABLE SKILLET



Italian Chicken and Vegetable Skillet image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 12

2 tablespoons olive oil
1¼ pounds chicken tenders
1¼ pounds boneless skinless chicken breasts, cut into strips
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
2 teaspoons Lawry's® Seasoned Salt
1 cup grape tomatoes
½ cup cut-up string beans
½ cup cut-up asparagus
½ cup sliced yellow squash
½ cup sliced zucchini
½ cup bell pepper strips
½ cup sliced onion

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.

TUSCAN STYLE ROASTED CHICKEN



Tuscan Style Roasted Chicken image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

One 6-pound whole chicken, cut into 8 pieces
Kosher salt and freshly cracked black pepper
Olive oil, for cooking
3 cloves garlic, sliced
4 ounces dry vermouth
2 beefsteak tomatoes, cut into eighths
1/2 cup pitted green olives (your favorite kind)
Small bundle fresh oregano, tied with butcher's twine
1 1/2 cups chicken stock
2 tablespoons unsalted butter
Fresh basil, torn, for serving

Steps:

  • Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
  • Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.

SKILLET CHICKEN AND VEGETABLES



Skillet Chicken and Vegetables image

Sarah McClanahan regularly makes this dish for her family. "They love the flavor," she pens from Mansfield, Ohio. "Various vegetables can be substituted for the peppers, mushrooms and zucchini, depending of what you have on hand."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 package (7 ounces) spaghetti
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon canola oil
1/2 pound fresh mushrooms, sliced
1 large zucchini, julienned
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
3/4 cup mayonnaise
4 tablespoons grated Parmesan cheese, divided

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the chicken, garlic and basil in oil for 2-3 minutes or until garlic is tender. Add the mushrooms, zucchini, onion and peppers. Cook and stir for 5-7 minutes or until chicken juices run clear and vegetables are crisp-tender. , Stir the mayonnaise and 3 tablespoons Parmesan cheese into chicken mixture. Drain spaghetti; top with chicken mixture. Sprinkle with remaining cheese.

Nutrition Facts : Calories 718 calories, Fat 42g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 384mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 35g protein.

CHICKEN AND ITALIAN VEGETABLE SKILLET



Chicken and Italian Vegetable Skillet image

Chicken breasts, loads of vegetables, and mozzarella cheese get a quick sauté in the skillet before being served on a bed of hot rice. Ready in 30 minutes.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 Tbsp. oil
2 small boneless skinless chicken breasts (1/2 lb.)
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1 clove garlic, minced
1/4 cup fat-free reduced-sodium chicken broth
1 cup thickly sliced zucchini (about 1 small)
1 cup chopped tomato (about 1 medium)
1/2 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
1 cup uncooked instant white rice, prepared as directed on package

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.

Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 45 g, Fiber 3 g, Sugar 5 g, Protein 38 g

ZESTY ITALIAN CHICKEN SKILLET



Zesty Italian Chicken Skillet image

Make and share this Zesty Italian Chicken Skillet recipe from Food.com.

Provided by bmcnichol

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1/4 cup kraft zesty Italian salad dressing
1/4 cup chicken broth
1 teaspoon italian seasoning
1 red onion, chopped
2 cups broccoli florets
1/2 cup kraft shredded four cheese blend

Steps:

  • Cook chicken until browned, about 5 minutes on each side.
  • Combine dressing, broth and italian seasoning.
  • Add to chicken and bring to a boil.
  • Reduce heat and simmer about 3 minutes, until chicken is cooked through.
  • Add broccoli and onion and mix well.
  • Cook 2 to 4 minute or until vegetables are crisp-tender.
  • Add cheese and stir until melted.
  • Serve.

Nutrition Facts : Calories 196.4, Fat 5.9, SaturatedFat 1.1, Cholesterol 68.4, Sodium 377.7, Carbohydrate 6.2, Fiber 0.4, Sugar 2.4, Protein 28.9

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