Saturday, July 29, 2017

Chicken & Veggie Penne Skillet

I have fallen behind on posts.  These recipes are from last spring.  This was enjoyable to eat the first time as well as leftovers.  We used gluten-free pasta and fresh vegetables.  Of course, we used Almond milk.  I love the fact that you can adapt the recipes to meet your family's tastes and dietary needs.

Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 lb boneless skinless chicken thighs or breasts, cubed
1 Tbsp Garlic Garlic Seasoning
1 16 oz pkg frozen California blend vegetables (broccoli, carrots, cauliflower)
10 oz penne pasta
2 1/2 c 2% milk, warmed
1 1/4 c hot water
1 pkt Creamy Crab Cheese Ball Mix
2 c shredded Cheddar cheese

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium-high heat.  Add chicken and Garlic Garlic Seasoning.  Salt and pepper as desired.  Saute until chicken is lightly browned, about 3-4 minutes.

2.  Stir in remaining ingredients except cheese.  Cover and bring to a boil.  Reduce heat and simmer 15-18 minutes or until pasta is tender, stirring occasionally.

3.  Remove from heat. Stir in cheese.  Serve immediately.  Sauce will continue to thicken upon standing.

Makes 6 servings.  Serve with crusty dinner rolls.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Place bag, frozen vegetables and unopened Creamy Crab Cheese Ball mix in a gallon freezer bag.  seal well, label and freeze.  Thaw completely.  Continue with step 1.


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