California Chicken & Vegetables
18 Review(s)
Healthy Living
33 Min
Prep : 5 Min Cook: 28 Min
Here's a new way to serve chicken with frozen vegetables!
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 small boneless skinless chicken breasts (1 lb./450 g)
2
3 cups frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained
3
1/4 cup Classico Basil Pesto di Genova
4
1/4 cup water
5
1/2 cup Cracker Barrel Shredded Mozzarella Cheese
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Step 1
Heat large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 min. on each side or until browned on both sides. Step 2
Add vegetables, pesto and water; cover. Bring to boil; cook on medium heat 6 to 8 min. or until chicken is done (170ºF). Step 3
Sprinkle with cheese. Remove from heat. Let stand, covered, 5 min. Kraft Kitchen Tips!
Substitute
For a heartier dish, use a frozen vegetable mix containing beans or potatoes.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 4 g
20 %
Cholesterol 75 mg
Sodium 380 mg
16 %
Carbohydrate 8 g
Fibre 3 g
Sugars 3 g
Protein 32 g
Vitamin A
70 %
Vitamin C
45 %
Calcium
15 %
Iron
8 %
Servings
Makes 4 servings, 1/4 of recipe (280 g) each.
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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