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Chicken & Veggie Skillet

Chicken   Veggie Skillet
SERVES
4
COOK TIME
25 Min

With March being Frozen Food Month, we thought it would be fun to share a recipe that was inspired by a handful of items we picked up after checking out all that the freezer aisle has to offer. And since all these items are cleaned, prepped, and ready-to-go, they allow us to have dinner on the table in less than 15 minutes. If you’re looking for something quick & tasty…this is it! 

What You'll Need

  • 1 (24-ounce) package frozen zucchini spirals
  • 6 tablespoons butter, divided
  • 1 1/2 cups frozen diced onions and peppers
  • 3 cups (12 ounces) frozen, oven-roasted diced chicken
  • 1 cup fresh cherry tomatoes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1/4 cup sliced fresh basil

What to Do

  1. In a microwaveable bowl, heat zucchini spirals for 8 to 10 minutes or until thawed, drain well and set aside.
  2. Meanwhile, in a large skillet over medium heat, melt 4 tablespoons butter. Stir in onions and peppers and cook for 4 minutes. Add chicken, tomatoes, garlic, salt, black pepper, and chicken broth; cook for 8 to 10 minutes or until tomatoes soften and start to burst. 
  3. Stir in remaining 2 tablespoons butter, lemon juice, the zucchini and basil; cook for 3 to 5 minutes or until heated through. 

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