Chicken Garden Saute Recipes
CHICKEN GARDEN MEDLEY
After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.
Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
GARDEN CHICKEN
This colorful, delicious casserole is not only flavor packed, but it is also a sight to behold. You can't beat this boutiful dish for family or company.
Provided by weekend cooker
Categories Chicken Breast
Time 1h
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
- With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
- In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
- Over medium high heat, gradually add broth, stirring constantly, until thick.
- Stir in cream and heat thoroughly.
- In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
- Transfer to a greased 9x13 inch casserole dish.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.
GARDEN CHICKEN SAUTE
Make and share this Garden Chicken Saute recipe from Food.com.
Provided by Carmen B.
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet over medium-high heat, brown chicken on all sides in oil.
- Cover and cook over medium-low heat 10 min.
- or until no longer pink.
- Remove and keep warm.
- In pan drippings, saute vegetables 5 min.
- Stir in soup, milk, mustard, and pepper; bring to a boil.
- Return chicken to pan.
- heat over low heat, stirring occasionally, 5 min.
Nutrition Facts : Calories 253, Fat 10, SaturatedFat 2.5, Cholesterol 77, Sodium 608.1, Carbohydrate 9.2, Fiber 0.7, Sugar 1.4, Protein 30.9
CHICKEN GARDEN SAUTE
Good way to get veggies into the kids. We like to serve this over rice but you could serve it over noodles also.
Provided by mommyoffour
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet.
- Brown chicken in oil over medium-high heat 5 minutes.
- Sprinkle with rosemary and season with salt and pepper to taste, if desired.
- Add remaining ingredients.
- Bring to boil; reduce heat.
- Cover and cook 3 minutes over medium heat.
- Uncover; cook over medium-high heat 5 minutes or until thickened and chicken is no longer pink in center.
- Serve over rice.
Nutrition Facts : Calories 181.3, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 95, Carbohydrate 4.8, Fiber 1.6, Sugar 2.4, Protein 28.3
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GARDEN CHICKEN SAUTé RECIPE - PILLSBURY.COM
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5/5 (3)Category EntreeServings 4Total Time 30 mins
- Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 4 to 5 minutes or until chicken is browned.
- Stir in 2 cups water, seasoning packets from soup mixes, Italian seasoning and carrots. Bring to a boil. Reduce heat; cover and cook 6 to 7 minutes or until carrots are crisp-tender.
- Gently break each block of noodles in half; add noodles and zucchini to skillet. Bring to a boil. Boil, uncovered, 5 to 6 minutes or until zucchini is tender and noodles are cooked, separating noodles gently as they soften.
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