Kennys Farmer Skillet Recipes

FARMERS' MARKET CHICKEN SKILLET

Farmers' Market Chicken Skillet image

Make the most of your veggies with a Farmers' Market Chicken Skillet. This Farmers' Market Chicken Skillet features pasta, zucchini, squash and more.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 lb. linguine, uncooked
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/2 tsp. black pepper
2 Tbsp. olive oil, divided
3 zucchini, sliced
3 yellow squash, sliced
4 cloves garlic, minced
1-1/2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4 cup chopped fresh basil
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, sprinkle chicken with pepper. Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove to plate; cover to keep warm. Add remaining oil to same skillet. Add squash; stir-fry 3 min. Add garlic; stir-fry 3 min. or until squash is crisp-tender.
Drain pasta, reserving 1/4 cup cooking water. Toss pasta with reserved water in same pan; place on large serving platter. Top with chicken, squash and remaining ingredients.

Nutrition Facts : Calories 440, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 41 g

KENNY'S FARMER SKILLET

Kenny's Farmer Skillet image

My Granddad was a farmer and made this frequently for my mother during her childhood. Mom made it for me as breakfast or anytime. I've left this recipe in its most basic form. It's not that it can't be gourmet, I just believe that its grandest statement is about cooking convenience and instant belly comfort. To me, that has its own five star merits. Of course, you could add onions and peppers, different cheeses, bacon or ham, leftovers from the fridge, or fancy spice blends. I make it a priority to cook a couple of extra baked potatoes to save for making this later...and it is always good.

Provided by Kitchen Witch Steph

Categories Breakfast

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

2 medium potatoes, cooked
2 -3 tablespoons vegetable oil (if you're feeling very naughty, bacon grease!)
seasoning salt, to taste (I use Morton's)
1/2 lb kielbasa, link cut in half and then sliced 1/4-inch (we currently use Turkey)
6 eggs

Steps:

Note: Work with cold cooked potatoes, stored overnight in the fridge is best.
Cube potatoes or as I do: I cut potatoes in half lengthwise, lay them flat and cut in half lengthwise again, then sliced 1/4 inch thick.
Heat skillet to medium high, add oil, then potatoes.
Season generously and fry potatoes until lightly browned and crisp. Don't go stirring them around constantly or you will have mush.
Add Kielbasa and cook until meat is slightly glazed.
Crack eggs over top and then gently stir to break up yolks and cook eggs.
You may consider adding more seasoning to the eggs as they cook.
Note: This recipe was written so that everything cooked in one pan without having to transfer food around. We always work with a lite Kielbasa so if you are using something fattier, you may find that you'd rather cook it first and drain the grease, then add it later.

Nutrition Facts : Calories 565.8, Fat 39.3, SaturatedFat 11.3, Cholesterol 421.8, Sodium 833, Carbohydrate 27.6, Fiber 3.1, Sugar 2.7, Protein 24.7

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