Wagon Wheel and Chicken Skillet
Makes 6 (1-cup) servings
Prep Time: 15 min.
Cooking Time: 11 min.
- 3 ounces
(1 1/4 cups) uncooked dried wagon wheel pasta
- 1 1/2 cups zucchini, sliced 1/4-inch
- 1/2 cup red bell pepper,
- 1/2 cup chopped onion
teaspoon finely chopped fresh garlic
- 3/4 pound boneless
skinless chicken breasts, cut into 3x1/2-inch strips
- 1 1/2 Tablespoons taco seasoning mix
- 3/4 cup milk
- 6 ounces
(1 1/2 cups ) Cheddar Cheese, cubed 1/2-inch
Cream, if desired
Cook pasta according to package directions. Drain.
Meanwhile, in a 10-inch
skillet melt butter until sizzling.
Stir in zucchini, red pepper,
onion and garlic.
Cook over medium-high heat for
2 to 3 minutes until onion is softened.
Remove zucchini mixture from
skillet with slotted spoon and set aside.
Reserve butter in skillet.
Toss chicken strips with taco
seasoning in medium bowl.
Add chicken to same skillet.
Continue cooking for 5 to 7 minutes, stirring occasionally, until
chicken is lightly browned and no longer pink.
Add zucchini mixture and milk
to chicken. Reduce heat to medium.
Cook for 2 to 3 minutes until
heated through. Remove from heat.
Add cooked pasta and cheese.
Serve immediately with sour cream, if desired.
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