Chicken & Herb Pasta Skillet - Family Faves Meal Solution #6

Oh my, this is one of my new favorites!  A great single skillet meal.  And it is quick - less than 30 minutes!  My husband does not like peppers so I did not use it.  We also used Unsweetened Vanilla flavored almond milk instead of 2%.

Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 lb boneless skinless chicken breasts, cubed
1 red bell pepper, cubed
3 c chopped broccoli
1 Tbsp Garlic Garlic Seasoning
2 3/4 c 2% milk, warmed
1 1/2 c hot water
10 oz penne pasta
1 1/2 Tbsp Spinach & Herb Seasoning
1 (8 oz) pkg cream cheese, softened and cubed

Instructions:

1.  In large skillet with cover, heat Roasted Garlic Infused Oil over medium-high heat.  Add chicken; salt and pepper as desired.  Saute 3-4 minutes.  Add in bell pepper, broccoli and Garlic Garlic Seasoning.  Continue sauteing 2-3 minutes.


2. Stir in milk, water, pasta and Spinach & Herb Seasoning.  Cover and bring to a boil.  Reduce heat and simmer 12-15 minutes or until pasta is tender, stirring occasionally.

3.  Remove from heat.  Stir in cheese until melted.  Salt and pepper as desired.  Serve immediately.  Sauce will thicken upon standing.

Makes 6 servings.  Serve with Cheesy Spinach Bread (recipe later).

Make Ahead & Freeze:  Place chicken in a quart freezer bag.  Place peppers, broccoli and Garlic Garlic Seasoning in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

We actually froze our leftovers for later eating.