Stuff & Nonsense: Post Vacational Cookery: Chicken & Veggie Skillet


03 June 2012

Post Vacational Cookery: Chicken & Veggie Skillet

Now that we've been back from Niagara Falls for a few days, it's time to face the hard truth -- if I don't cook, we're not going to eat. Yes, we could keep eating out, but that's not healthful. Also, we left all our money in Canada as Niagara Falls was much more expensive than we'd anticipated. O, you wily Canadians with your wines and restaurants!

So time to be thrifty and healthful and responsible and make some darn supper.

Saturday Supper

Ingredients: boneless skinless chicken breasts, Italian dressing, cherry tomatoes, zucchini, snow peas, red onion, grated Parmesan.

That, my dears, is Kraft's "Sizzling Chicken & Veggie Skillet" on a bed of basmati rice. The recipe is low calorie, low fat, and low sodium so there's healthful and responsible checked off. It's also pretty inexpensive as about half the ingredients were purchased on sale.

The recipe is very easy, too. Cook chicken, chop vegetables, cook vegetables, serve.

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Cook chicken in a hot skillet over medium-high heat until nicely browned and cooked through. Transfer to shallow bowl (don't want to lose any juices!) and pop into a warm oven to rest until needed.

Zucchini & Red Onion

Add dressing (I used Greek vinaigrette with feta), zucchini, and onions to pan; cook until vegetables are crisp-tender.

Cherry Tomatoes & Snow Peas

Stir in tomatoes and snow peas; cook until heated through. Stir in any accumulated chicken juices. Serve chicken topped with vegetables on a bed of rice or farro or what have you. Sprinkle with grated Parmesan.

While the recipe doesn't call for it, I strongly recommend marinating the chicken in a little Italian dressing for extra flavor.

The Husband recommends more tomatoes and fewer snow peas!

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