Chicken and Veggie One Pan Meal

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Amyjrn

Prep Time

0
min.

Total Time

40
min.

Servings

What You Need

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1 lb. boneless skinless chicken breast, diced into bite sized pieces
1-2 Tbsp. olive oil
1 clove garlic
1 small Vidalia (or sweet) onion
4-6 fresh basil leaves
Fresh parsley, chives to taste
2 medium summer squash or zucchini
1 fresh rosemary sprig
Snow or sugar snap peas
Salt and pepper to taste
Kraft 5 Cheese Italian Blend
Choose either pasta or rice for base, any pasta will do but linguini is ideal

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Make It

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Cook chicken in olive oil in large deep skillet until lightly browned (chicken will continue to cook so don't over cook). Add garlic, onion and herbs (not rosemary) into center of pan and lightly brown mixing meat when onion cooked.
Add sliced squash and/or zucchini and mix with meat, cover for 10 minutes to cook squash/zucchini. Add peas when squash/zucchini is almost cooked. Add rosemary sprig either whole or strip (if you want just hint of rosemary use whole so you can remove after simmer).
Simmer until peas are cooked to taste. Salt and pepper to taste, use seasoning blends if desired. Top with cheese and let melt. Cook rice or paste while simmering. Mix rice or pasta in with meat/veggies if desired or serve over.

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Special Equipment Needed

TBA

Notes

You can use most any kind of meat. Add or substitute your favorite FRESH veggies and add to pan depending on how long they take to cook. You can marinade meat with favorite flavor. You can use 2 packs of the ready rice varieties and add to pan without heating if desired.

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