Best Italian Chicken Skillet Supper Recipes

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ITALIAN CHICKEN SKILLET



Italian Chicken Skillet image

This is a healthy, delicious, easy dinner! The best part is that it cooks all in one skillet so there is hardly any mess!

Provided by RHARRIS524

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cubed
2 cloves garlic, chopped, or to taste
½ cup red cooking wine
1 (28 ounce) can Italian-style diced tomatoes
8 ounces small seashell pasta
5 ounces fresh spinach, chopped
1 cup shredded mozzarella cheese

Steps:

  • Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
  • Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes. Sprinkle the mozzarella cheese evenly over the skillet, and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.

Nutrition Facts : Calories 515.2 calories, Carbohydrate 53.7 g, Cholesterol 87.2 mg, Fat 12.9 g, Fiber 4.3 g, Protein 42.5 g, SaturatedFat 4.6 g, Sodium 757.9 mg, Sugar 7.4 g

ITALIAN CHICKEN SKILLET SUPPER



Italian Chicken Skillet Supper image

Romano cheese, sliced vegetables and pine nuts jazz up this Italian sauteed chicken. It's easy, and my whole family loves it. -Barbara Lento, Houston, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 15

2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons reduced-fat butter
1 teaspoon olive oil
1/4 pound small fresh mushrooms, sliced
1/2 medium onion, chopped
1/4 cup chopped sweet red pepper
1 tablespoon pine nuts
2 cups fresh baby spinach
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1-1/2 teaspoons spicy brown mustard
2 teaspoons shredded Romano cheese
Optional: Penne pasta and fresh basil

Steps:

  • Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm., In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes., Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.

Nutrition Facts : Calories 248 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 548mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

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