Skillet Chicken and Vegetables Recipe

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Skillet Chicken and Vegetables Recipe

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Publisher Photo
Sarah McClanahan regularly makes this dish for her family. "They love the flavor," she pens from Mansfield, Ohio. "Various vegetables can be substituted for the peppers, mushrooms and zucchini, depending of what you have on hand."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 tablespoon vegetable oil
  • 1/2 pound fresh mushrooms, sliced
  • 1 large zucchini, julienned
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 package (7 ounces) spaghetti
  • 3/4 cup mayonnaise or salad dressing*
  • 4 tablespoons grated Parmesan cheese, divided

Directions

In a large skillet, saute the chicken, garlic and basil in oil for 4 minutes. Add the mushrooms, zucchini, onion and peppers. Cook and stir for 5-7 minutes or until chicken juices run clear and vegetables are crisp-tender. Meanwhile, cook the spaghetti according to package directions.
Stir the mayonnaise and 3 tablespoons Parmesan cheese into chicken mixture. Drain spaghetti; top with chicken mixture. Sprinkle with remaining cheese. Yield: 4 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Skillet Chicken and Vegetables in Country Woman September/October 2002, p40

Nutritional Facts

1 cup: 718 calories, 42g fat (7g saturated fat), 82mg cholesterol, 384mg sodium, 50g carbohydrate (8g sugars, 5g fiber), 35g protein.

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 tablespoon vegetable oil
  • 1/2 pound fresh mushrooms, sliced
  • 1 large zucchini, julienned
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 package (7 ounces) spaghetti
  • 3/4 cup mayonnaise or salad dressing*
  • 4 tablespoons grated Parmesan cheese, divided
  1. In a large skillet, saute the chicken, garlic and basil in oil for 4 minutes. Add the mushrooms, zucchini, onion and peppers. Cook and stir for 5-7 minutes or until chicken juices run clear and vegetables are crisp-tender. Meanwhile, cook the spaghetti according to package directions.
  2. Stir the mayonnaise and 3 tablespoons Parmesan cheese into chicken mixture. Drain spaghetti; top with chicken mixture. Sprinkle with remaining cheese. Yield: 4 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Skillet Chicken and Vegetables in Country Woman September/October 2002, p40

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Reviews forSkillet Chicken and Vegetables

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nefetter62 User ID: 8704317 248606
Reviewed May. 25, 2016

"I also love all the veggies in this recipe, instead of using mayonnaise I used Philadelphia Cream Cheese Onion & Chives spread and I thought it made it much tastier."

MY REVIEW
mizbeeclc User ID: 75262 81055
Reviewed Apr. 12, 2012

"Love all the veggies--but it seems a little dry to me. any thoughts on how to improve the sauce?"

MY REVIEW
Janicekarla User ID: 2573945 43674
Reviewed Jul. 21, 2011

"Just make sure to add a little salt and pepper!

We love it!"

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