Italian Spinach And Chicken Skillet Recipes

ITALIAN CHICKEN SKILLET SUPPER

Steps:

• Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm., In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes., Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.

ONE-SKILLET ITALIAN CHICKEN, SPINACH, AND FARRO

Steps:

• Heat a skillet over medium heat and grease with cooking spray. Cook chicken and onion until chicken is cooked through and no longer pink in the center, 5 to 10 minutes. Remove chicken.
• Pour chicken broth into skillet and bring to a boil. Stir in farro. Cover, reduce heat, and cook until most of the liquid has been absorbed, 15 to 20 minutes. Return chicken to skillet. Stir in diced tomatoes with liquid, spinach, basil, and parsley. Season with salt and pepper. Reduce heat, cover, and simmer for 5 to 7 minutes. Remove from heat. Let stand for 3 to 5 minutes, covered.
• Serve topped with Parmesan cheese.

ITALIAN SPINACH AND CHICKEN SKILLET

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally. , Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese.

ITALIAN SKILLET CHICKEN WITH SPINACH, TOMATOES, AND ONIONS

Steps:

• Lay the chicken flat in the freezer and freeze for up to 6 months: Alternatively, you could skip the freezer and let it marinade in the fridge for a couple of hours and up to two days, then cook it according to the directions below.
• Thaw the chicken before cooking: Take the chicken out of the freezer in the morning before you go to work, and it will be ready to cook by the end of the day.
• To serve: Nestle the chicken back into the pan, and season to taste with salt and pepper. Bring the skillet to the table. Spoon up chicken, vegetables and sauces into shallow bowls or plates. Serve with crusty bread to sop up the sauce.

SPINACH AND CHICKEN SKILLET

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet 2 minutes on each side; reduce heat to medium-low. Stir in milk, broth and onion. Cook about 5 minutes, turning chicken occasionally, until onion is tender.
• Stir in spinach. Cook 3 to 4 minutes, stirring occasionally, until spinach is completely wilted and juice of chicken is no longer pink when center of thickest part is cut (170°F). Remove chicken from skillet; keep warm.
• Increase heat to medium. Cook spinach mixture about 3 minutes or until liquid has almost evaporated. Stir in salt, pepper and nutmeg. Serve chicken on spinach.

ITALIAN CHICKEN SKILLET

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.