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“Hurrah for skillet dinners that go from cooktop to dinner table in less than 30 minutes! This one gets a jump start from a frozen pasta and veggie combo. http://www.bettycrocker.com/Recipes/Recipe.aspx?RecipeID=32537&WT.mc_id=taf_recipe_BC”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center.
  2. Stir in water and frozen pasta-vegetable mixture. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream and bell pepper; cook 2 to 3 minutes or until hot.
  3. Turn off heat. Stir in cheese. Let stand 2 to 3 minutes or until cheese is melted. Sprinkle with basil. Serve with additional shredded Parmesan cheese if desired.
  4. High Altitude (3500-6500 ft): After stirring in water and frozen pasta-vegetable mixture in step 2, heat to boiling; reduce heat. Cover and cook 5 to 7 minutes.

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