CHICKEN AND ITALIAN VEGETABLE SKILLET

Chicken and Italian Vegetable Skillet image

Chicken breasts, loads of vegetables, and mozzarella cheese get a quick sauté in the skillet before being served on a bed of hot rice. Ready in 30 minutes.

Provided by My Food and Family

Categories Home

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 Tbsp. oil
2 small boneless skinless chicken breasts (1/2 lb.)
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1 clove garlic, minced
1/4 cup fat-free reduced-sodium chicken broth
1 cup thickly sliced zucchini (about 1 small)
1 cup chopped tomato (about 1 medium)
1/2 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
1 cup uncooked instant white rice, prepared as directed on package

Steps:

Heat oil in large nonstick skillet. Add chicken; cook 5 min. on each side or until golden.
Add dressing, garlic and broth; bring just to boil. Reduce heat to low; simmer 3 min. Stir in vegetables, cook 3 to 4 min. until vegetables are crisp-tender and chicken is cooked through (170°F).
Sprinkle with cheese; cover. Let stand until cheese is melted. Spoon over cooked rice.

Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 45 g, Fiber 3 g, Sugar 5 g, Protein 38 g