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California Chicken & Vegetables

California Chicken & Vegetables recipe
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What You Need

4 small boneless skinless chicken breasts (1 lb./450 g)
3 cups frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained
1/4 cup pesto
1/4 cup water
1/2 cup Kraft Mozzarella Shredded Cheese

Make It

HEAT large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 min. on each side or until browned on both sides.

ADD vegetables, pesto and water; cover. Bring to boil; cook on medium heat 6 to 8 min. or until chicken is done (170ºF).

SPRINKLE with cheese. Remove from heat. Let stand, covered, 5 min.

kraft kitchens tips

Substitute
For a heartier dish, use a frozen vegetable mix containing beans or potatoes.
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use what's on hand

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