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Italian Chicken and Vegetables Skillet

34 Ratings
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Serves: 4 (1-1/2 cups each)

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All you need:

  • 2 c. Hy-Vee whole wheat rotini pasta
  • 1 tbsp Hy-Vee Select olive oil, divided
  • 3/4 pound Hy-Vee boneless, skinless chicken breasts, cut into 1-inch chunks
  • 3 c. fresh broccoli florets
  • 1 c. sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1 (14.5 oz) can Hy-Vee diced Italian tomatoes
  • Hy-Vee shredded Parmesan cheese, for serving

All you do:

  1. Cook pasta according to package directions; set aside.
  2. Meanwhile, in a large non-stick skillet, heat 1/2 tablespoon olive oil over medium-high heat. Sauté chicken until golden brown on all sides, about 7 minutes. Remove from pan.
  3. Add remaining 1/2 tablespoon oil to pan. Sauté broccoli, mushrooms and garlic until broccoli is crisp-tender and mushrooms are golden brown, about 5 minutes.
  4. Return chicken to pan and stir in tomatoes and pasta. Heat through.
  5. Serve with shredded Parmesan cheese, if desired.

Daily Values:

45% vitamin A 8% calcium
100% vitamin C 15% iron

Nutrition Facts per serving:

Calories: 320 Protein: 27g
Carbohydrate: 37g Saturated Fat: 1g
Cholesterol: 50mg Sodium: 300mg
Dietary Fiber: 6g Sugars: 6g
Fat: 6g Trans fats: 0g
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