Easy Chicken-Vegetable Italiano
Sautéed chicken is tossed with hearty pasta sauce, Parmesan and mixed vegetables, then served over hot linguine for a delicious one-dish supper.
Ingredients
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into strips
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots)
0.25 cup grated Parmesan cheese
12 ounces (3/4 of a 1 pound package) spaghettior linguine, cooked and drained (about 6 cups)
1 pound boneless, skinless chicken breast, cut into strips
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots)
0.25 cup grated Parmesan cheese
12 ounces (3/4 of a 1 pound package) spaghettior linguine, cooked and drained (about 6 cups)
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's browned and the juices evaporate. Set the chicken aside.
Stir the sauce, vegetables and cheese in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Stir the chicken in the skillet and heat through. Serve over the spaghetti.
Stir the sauce, vegetables and cheese in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Stir the chicken in the skillet and heat through. Serve over the spaghetti.
Easy Chicken-Vegetable Italiano
Sautéed chicken is tossed with hearty pasta sauce, Parmesan and mixed vegetables, then served over hot linguine for a delicious one-dish supper.
Directions
Print
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's browned and the juices evaporate. Set the chicken aside.
Stir the sauce, vegetables and cheese in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Stir the chicken in the skillet and heat through. Serve over the spaghetti.
Ingredients
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into strips
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots)
0.25 cup grated Parmesan cheese
12 ounces (3/4 of a 1 pound package) spaghettior linguine, cooked and drained (about 6 cups)
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