Make This

All in a Skillet

This dinner is easy with less mess

Fall is here, school has started and many of us are still figuring out how to fit prepping, cooking and eating dinner amidst all the school and after-school activities we’ve got scheduled. What we need is a dinner that’s efficient and easy — and this recipe has all those qualities. Plus it’s made in one skillet so fewer pots and pans means less mess!
That’s a winner in our book.

Raw chicken breast tenderloins (2–3 per person)
32 oz. chicken stock
1 lb. uncooked noodles or pasta of your choice
1 Tbsp. oregano
1/2 Tbsp. granulated garlic
Veggies of your choice, such as mushrooms, peas, roasted red peppers, etc.

How To
1. In a large nonstick skillet, brown both sides of the chicken breast tenders.
2. Add chicken stock and vegetables (see hint below on when to add veggies).
3. Cook chicken in stock on low; simmer for 10 minutes.  
4. Add basil, oregano and garlic. Stir.
5. Add noodles and cook as directed on package (directions vary by brand).

• You can use any noodle your family likes, but I suggest the 3-minute noodles for their quickness.
• Some veggies heat faster so keep that in mind as you prepare to add them.
• Try adding these veggie combinations to your pasta:
— Ripe olives and whole button mushrooms
— Peas and roasted red peppers
— Roasted red peppers, ripe olives and red onion. Sprinkle with shredded parmesan cheese when serving.
• Add harder veggies like button mushrooms and ripe olives when you add the chicken stock. Add softer veggies like peas or roasted red peppers toward the end of cooking so they don’t get mushy.





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