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California Chicken and Vegetables
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California Chicken and Vegetables

30 Minutes
30 Min Prep
30 Min Cook
Healthy Living
Mixed veggies, pesto and mozzarella make this 30-minute chicken skillet dish colorful, flavorful and delicious.
What You Need
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4 servings
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
3 cups frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup water
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
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Let's Make It
1
Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
2
Add vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.
3
Sprinkle with cheese; cover. Remove from heat; let stand 5 min.
Kitchen Tips
Substitute
For a heartier dish, use a frozen vegetable mix containing beans or potatoes.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 360mg
16%
Total Carbohydrates 6g
2%
Dietary Fibers 1g
4%
Sugars 3g
6%
Protein 30g
60%
Vitamin A
80%
Vitamin C
0%
Calcium
20%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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