Creamy Tomato Italian Chicken Progresso Recipes

SPICY ITALIAN CHICKEN CASSEROLE

Steps:

• Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
• Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
• Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
• Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
• Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
• Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
• After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
• Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
• Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

CREAMY TOMATO ITALIAN CHICKEN - PROGRESSO

Steps:

• Season chicken with salt and pepper. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken breasts; cook 2 to 3 minutes on each side or until browned. Transfer to plate.
• Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add onions; cook 4 to 6 minutes or until softened. Add garlic and Italian seasoning; continue to cook another minute. Stir in tomato soup; heat to boiling. Cook uncovered 5 minutes, stirring frequently. Add browned chicken; reduce heat to low. Simmer uncovered, 15 to 18 minutes, turning chicken over after 8 minutes, until chicken is cooked through (at least 165°F). Stir in cream and spinach. Cook and stir 2 to 3 minutes, until spinach is wilted.
• Divide among serving plates; garnish with Parmesan cheese and parsley.
• No fresh spinach in the house? You can substitute 1/2 cup of frozen spinach, cooked and drained, for the fresh baby spinach in this recipe.
• If desired, you can serve this dish over cooked rice or pasta. Crusty bread would also make a lovely accompaniment.

CREAMY TOMATO-CHICKEN PASTA

Steps:

• Pat chicken dry and season with chili powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
• Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
• While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Serve chicken mixture on top of pasta.