Garden Skillet Chicken

SERVES: 4

COOK TIME: 15 Min

Garden Skillet Chicken is an easy, mouthwatering way to enjoy the bounty of our backyard garden. (And since it's made all in one pan, that sure helps with the "easy" part!)

What You'll Need

2 tablespoons vegetable oil, divided
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
2 small zucchini, cut into 1/4-inch slices
1 small yellow squash, cut into 1/4-inch slices
1 medium-sized onion, cut into eighths
1 medium-sized red bell pepper, cut into 1-inch strips
3 garlic cloves, minced
1/2 cup chicken broth
1/4 cup dry white wine
1 1/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano
2 medium-sized tomatoes, cut into chunks
8 ounces (1/2 of a 1-pound package) linguine, cooked
3/4 cup grated Parmesan cheese

What to Do

In a large skillet, heat 1 tablespoon oil over medium-high heat; add chicken and cook, stirring occasionally, for about 5 minutes, or until chicken is browned and fork-tender. Remove chicken from skillet and set aside.
In the same skillet, add remaining 1 tablespoon oil and heat; add zucchini, yellow squash, onion, red pepper, and garlic. Cook 5 minutes, stirring occasionally. Add chicken and mix well; add broth, wine, salt, black pepper, basil, and oregano and cook 3 more minutes. Add tomatoes and heat through.
Toss with hot cooked linguine and the Parmesan cheese, and serve.