Healthy EZ Skillet Meals in Under 30 Minutes: Z'paghetti Primavera, Spinach & Artichoke Chicken
1/2 of recipe (1 chicken breast): 301 calories, 10.5g total fat (4.5g sat fat), 654mg sodium, 8.5g carbs, 2.5g fiber, 4g sugars, 41g protein
SmartPoints® value 6*
Hate peeling garlic? (We do too!) Well, prepare to fall in love with Dorot Crushed Garlic: flash-frozen cubes that you just pop into the skillet! All-natural, pre-portioned, and a major timesaver, it makes this incredible recipe even easier to whip up. Try all the Dorot varieties! Find 'em in the freezer at supermarkets and under the name Pop & Cook at Walmart stores.
Cook: 15 minutes
Two 5-oz. raw boneless skinless chicken breast cutlets
1/8 tsp. each salt and black pepper
3 cups chopped spinach leaves
1/2 cup artichoke hearts packed in water, drained and chopped
1/4 cup light sour cream
1/4 cup shredded part-skim mozzarella cheese
1 tbsp. grated Parmesan cheese
Pound chicken breast to 1/2-inch thickness, and season with salt and pepper.
Bring a large skillet sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through.
Plate chicken, and cover to keep warm.
Remove skillet from heat; clean, if needed. Re-spray and return to medium heat. Add spinach, chopped artichoke hearts, and Dorot or Pop & Cook Crushed Garlic cube. Cook and stir until spinach has wilted, artichoke hearts are hot, and garlic has thawed, about 2 minutes.
Reduce heat to medium low. Add sour cream, mozzarella, and Parm. Cook and stir until hot and well mixed, about 1 minute.
Top chicken with skillet contents.
MAKES 2 SERVINGS
1/2 of recipe (about 2 cups): 216 calories, 11g total fat (4g sat fat), 624mg sodium, 20g carbs, 5.5g fiber, 11.5g sugars, 13.5g protein
SmartPoints® value 4*
"Primavera" is Italian for "spring," but we recommend that you make this delicious dish all year long!
Cook: 10 minutes
1 lb. (about 2 medium) zucchini
3/4 cup thinly sliced onion
3/4 cup thinly sliced bell pepper
3/4 cup sliced mushrooms
3/4 cup chopped broccoli
3/4 cup cherry tomatoes, halved
2 tsp. olive oil
2 tsp. chopped garlic
1/2 tsp. onion powder
1/4 tsp. each salt and black pepper
1/4 cup grated Parmesan cheese
Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini until hot and slightly softened, about 2 minutes.
Transfer zucchini to a strainer, and thoroughly drain excess liquid.
Remove skillet from heat. Re-spray, and bring to medium heat. Add onion, bell pepper, mushrooms, broccoli, and 1/4 cup water. Cover and cook for 4 minutes, or until veggies are tender and water has evaporated.
Add drained zucchini and all remaining ingredients except Parm. Cook and stir until entire dish is hot and garlic is fragrant, about 2 minutes.
Stir in 2 tbsp. Parm. Serve topped with remaining 2 tbsp. Parm.
MAKES 2 SERVINGS
Chew on this:
Today, September 22nd, is National White Chocolate Day. How about curling up with a nice hot cup of White Chocolate Glazed Donut Coffee? Mmmm...
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