Need a new chicken recipe? Then, check out our recipe for Chicken with Fall Ratatouille. This delicious recipe features a colorful array of vegetables.
What You Need
Original recipe yields 4 servings
2 tsp. olive oil
1 lb. bone-in chicken breasts
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
2 carrots, chopped
1 onion, chopped
3 cloves garlic, minced
1 zucchini, chopped
1 red pepper, chopped
1 cup CLASSICO Riserva Roasted Garlic Pasta Sauce
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oil in large skillet on medium heat. Add chicken; cook 6 min. on each side or until evenly browned on both sides. Transfer chicken to plate; cover to keep warm.
Heat dressing in same skillet. Add carrots, onions and garlic; cook and stir 5 min. or until crisp-tender. Add zucchini and peppers, cook and stir 5 min. Stir in pasta sauce; bring to boil. Return chicken to skillet; simmer on medium-low heat 10 min. or until done (165°F).
Serve chicken with vegetable mixture.
Serve with hot steamed rice or cooked pasta.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.