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Main dishes

Chicken, Broccoli & Pinto Bean Skillet

Chicken, Broccoli & Pinto Bean Skillet recipe
photo by:kraft
We call this Chicken, Broccoli & Pinto Bean Skillet, but it's so much more—including bacon, peppers and a sprinkling of dry roasted peanuts.
time
prep:
10 min
total:
20 min
servings
total:
6 servings
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What You Need

4
slices  OSCAR MAYER Bacon, chopped
1
lb.  boneless skinless chicken breasts, cut into thin strips
1
medium  onion, sliced and slices cut in half
1
lb.  broccoli, broken into small florets and stems sliced
1
 red bell pepper, cut into thin strips
1
can  (15 oz.) pinto beans, drained
1
tsp.  crushed red pepper
1/4
cup  soy sauce
1
Tbsp.  cornstarch
1/4
cup  PLANTERS Dry Roasted Peanuts
3
cups  hot cooked rice

Make It

COOK bacon in large nonstick skillet on medium-high heat until completely browned. Remove from skillet; set aside. Add chicken to skillet; cook 2 to 3 min. or until cooked through, stirring constantly. Remove from skillet; set aside.

ADD onions to skillet; cook 3 to 4 min. until crisp-tender. Add broccoli, bell peppers, beans and crushed red pepper; cover. Cook 5 min. until vegetables are tender.

COMBINE soy sauce and cornstarch in small bowl; add to skillet with chicken. Bring to boil; cook 1 min., stirring constantly. Stir in cooked bacon and peanuts. Serve over hot cooked rice.

Kraft Kitchens Tips

Substitute
Substitute black beans for the pinto beans.
Shortcut
Use 1 pkg. (12 oz.) broccoli florets instead of 1 lb. broccoli to speed up the preparation.
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