Chicken & Veggie Skillet

SERVES: 4

COOK TIME: 25 Min

With March being Frozen Food Month, we thought it would be fun to share a recipe that was inspired by a handful of items we picked up after checking out all that the freezer aisle has to offer. And since all these items are cleaned, prepped, and ready-to-go, they allow us to have dinner on the table in less than 15 minutes. If you’re looking for something quick & tasty…this is it!

What You'll Need

1 (24-ounce) package frozen zucchini spirals
6 tablespoons butter, divided
1 1/2 cup frozen diced onions and peppers
3 cups (12 ounces) frozen, oven-roasted diced chicken
1 cup fresh cherry tomatoes
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
2 tablespoons lemon juice
1/4 cup sliced fresh basil

What to Do

In a microwaveable bowl, heat zucchini spirals for 8 to 10 minutes or until thawed, drain well and set aside.
Meanwhile, in a large skillet over medium heat, melt 4 tablespoons butter. Stir in onions and peppers and cook for 4 minutes. Add chicken, tomatoes, garlic, salt, black pepper, and chicken broth; cook for 8 to 10 minutes or until tomatoes soften and start to burst.
Stir in remaining 2 tablespoons butter, lemon juice, the zucchini and basil; cook for 3 to 5 minutes or until heated through.