Chicken and Zucchini Skillet
Created by tabbykat on November 24, 2013
- Servings: 3
- Prep Time: 15m
- Cook Time: 12-15m
- Recipe #11324
Ingredients
- 1/4 cup Italian salad dressing, divided (Tuscan House Italian Dressing by Kraft)
- 4 boneless skinless chicken breasts (1 lb.)
- 1 onion, sliced
- 1 zucchini, whole (cut in half lengthwise, then crosswise into 1/2-inch-thick slices)
- 1 red bell pepper, cut into strips
- 1 3/4 cups pasta sauce
- Salt & pepper
- Cooked rice (enough for 2 or 4 people)
- 1 cup cheddar cheese, shredded (or Kraft Italian 3-cheese blend)
How to Make
-
Step 1: Heat 2 tablespoon Italian dressing in large skillet on medium heat. Add chicken; cook 5 to 7 minutes on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
-
Step 2: Add remaining dressing and vegetables to skillet; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in spaghetti sauce; cook 1 min. or until heated through, stirring frequently.
-
Step 3: Season with salt and pepper.
-
Step 4: Spoon cooked rice onto platter; top with chicken, sauce and shredded cheese.
Nutritional Facts
- Serving Size: 1 (540.5 g)
- Calories 629.7
- Total Fat - 20.5 g
- Saturated Fat - 9.1 g
- Cholesterol - 226.8 mg
- Sodium - 1091.3 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 4.4 g
- Sugars - 11.2 g
- Protein - 89.1 g
- Calcium - 602.8 mg
- Iron - 3.8 mg
- Vitamin C - 36.5 mg
- Thiamin - 0.3 mg