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Main dishes

Chipotle Chicken & Vegetable Skillet

Chipotle Chicken & Vegetable Skillet recipe
photo by:kraft
If you can stand the heat, get sizzling in the kitchen with this easy chipotle chicken skillet. It’s spicy proof that eating smart can be tasty too.
time
prep:
25 min
total:
50 min
servings
total:
8 servings
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What You Need

1/2
cup  KRAFT Zesty Italian Dressing, divided
8
small   boneless skinless chicken breasts (2 lb.)
1
large  onion, sliced
2
cans  (14.5 oz. each) diced tomatoes, undrained
1
lb.  new potatoes, quartered
2
 carrots, chopped
3
 canned chipotle peppers in adobo sauce, chopped
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT 1/4 cup dressing in large skillet on medium heat. Add chicken breasts; cook 5 min. or until evenly browned on both sides, turning after 3 min. Remove from skillet; cover to keep warm.

ADD onions and remaining dressing to skillet; cook and stir 3 min. or until onions are crisp-tender. Return chicken to skillet. Add tomatoes, potatoes, carrots and peppers. Bring to boil; cover. Simmer on low heat 25 min. or until chicken is done (165ºF) and potatoes are tender, uncovering after 10 min.

SERVE topped with sour cream.

Kraft Kitchens Tips

Food Facts
If your chicken breasts are larger than 4 oz. each, they will take longer to cook. Increase the cook time as necessary to be sure the chicken is done (165ºF).
Variation
For a change of pace, blend the canned tomatoes and chipotle peppers in blender until smooth. Add to browned chicken in skillet along with the onions; continue as directed.
Note
This dish is quite spicy. For milder flavor, use only 1 chipotle pepper.
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