Sunday, November 10, 2013


1 lb. boneless skinless chicken breast halves, cut into bite-size chunks
2 Tbsp. olive or vegetable oil
2 cloves garlic, chopped
1 bag (12 oz.) Birds Eye® Recipe Ready Sliced Zucchini
2 Tbsp. grated Parmesan cheese


Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown. Remove chicken; set aside.
In same skillet heat remaining oil and cook Recipe Ready Quarter Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with Parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.

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