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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
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Italian Chicken Skillet |
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Serves: 4 Print this Recipe1 tablespoon vegetable oil or olive 4 boneless skinless chicken breast halves (about 1 pound) 2 cloves garlic, finely chopped 2 large bell pepper, cut into 1-inch pieces 1 medium onion, thinly sliced 2 medium zucchini, sliced 1/4 cup 1/4-inch strips sliced pepperoni (about 1 ounce) 1/4 cup chicken broth or dry red wine (or nonalcoholic) 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried thyme leaves 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried rosemary leaves 1/4 teaspoon salt 1/8 teaspoon pepper 4 cups hot cooked vermicelli, fettuccine or linguine 1 tablespoon grated Parmesan cheese Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken and garlic. Cook 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken mixture from skillet; keep warm. Heat remaining ingredients except vermicelli and cheese to boiling in same skillet. Cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Stir in vermicelli; cook until hot. Serve chicken over vermicelli mixture. Sprinkle with cheese. 1 Serving: Calories 365 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 50mg; Sodium 350mg; Carbohydrate 45g (Dietary Fiber 3g); Protein 26g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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