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Skillet Chicken Primavera

Skillet Chicken Primavera

4 1

What makes this dish unique is that the chicken cutlets are not breaded and there are veggies in the mix...plus, it's on the table in 30 minutes, making it a perfect weeknight option!

serves 6 people


cost per recipe: $11.04

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 1 3/4

    pounds skinless, boneless chicken breast halves

  • 1

    jar (24 ounces) Prego® Traditional Italian Sauce or Prego® Marinara Italian Sauce

  • 4

    cups frozen California vegetable blend (broccoli, cauliflower, carrots) or (spinach, broccoli, carrots, red pepper)

  • to taste Parmesan cheese

view nutrition info

How to Make It

Step 1

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet and set aside.

Step 2

Stir the Italian sauce and vegetables in the skillet and heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the cheese, if desired.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Prego® Marinara Italian Sauce

Prego® Marinara Italian Sauce

Prego® Traditional Italian Sauce

Prego® Traditional Italian Sauce


Ratings & Reviews

  • emjay

    April 28, 2006

    Skillet Chicken Primavera


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