Weeknight Chicken Skillet

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Weeknight Chicken Skillet

Weeknight Chicken Skillet

Weeknight Chicken Skillet

Prep time
15 MIN

Total time
1 H 5 MIN

Serves
4

Ingredients

1 lb 454 g boneless, skinless chicken breasts, cut into 1” (2.5 cm) chunks
3 cups 750 mL chopped fresh tomatoes
1 can CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
8 mini- potatoes, quartered
2 cloves garlic, finely chopped
1/2 tsp 3 mL ground black pepper
2 cups 500 mL quartered zucchini slices
1 tbsp 15 mL chopped fresh basil leaves

Email Ingredients List

Amount Per Serving
Calories	450
Fat	3.5 g
Sodium	500 mg
Carbohydrate	67 g
Dietary Fibre	11 g
Protein	37 g
Calcium	8 %DV

Two servings of vegetables
Source of calcium
Excellent Source of fibre
Excellent source of protein

Directions

Brown chicken in large non-stick skillet at medium-high heat. Reduce heat to medium.
Stir in tomatoes,soup,potatoes,garlic and black pepper. Heat to a boil. Reduce heat to low. Cover and simmer for 25 minutes,stirring occasionally.
Add zucchini and simmer,uncovered,for 15 minutes or until vegetables are cooked to desired tenderness,stirring occasionally. Sprinkle with basil and serve.

Recipe Tips

To quickly prepare the zucchini for this dish,quarter lengthwise then make straight-cut or diagonal slices.
Choose either red-skinned or white-skinned mini-potatoes. Fresh vegetables – whether from your local supermarket or a farmers’ market - play a key role in easy summer meals.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

Product Information

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