 Bistro Chicken Skillet
Makes 4 servings
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Image © Publications International, Ltd.
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Bistro Chicken Skillet
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Ingredients
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1
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(2- to 2-1/2-pound) whole chicken, cut into 8 pieces
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2
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teaspoons dried thyme
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1
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teaspoon paprika
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1
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teaspoon salt
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1/2
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teaspoon ground black pepper
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2
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tablespoons olive oil
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8
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large whole cloves garlic, peeled
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1/4
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cup dry vermouth or water
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2
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tablespoons margarine or butter
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1
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(4.6-ounce) package PASTA RONI® Garlic & Olive Oil with Vermicelli
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1-1/2
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cups fresh asparagus, cut into 1-1/2-inch pieces, or broccoli florets
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1
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cup sliced carrots
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Prep Time
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10 minutes
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Cook Time
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30 minutes
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1. Sprinkle meaty side of chicken with thyme, paprika, salt and pepper. In large skillet over medium-high heat, heat oil. Add chicken, seasoned-side down. Cook 5 minutes. Reduce heat to medium-low; turn chicken over. Add garlic. Cover; cook 20 to 25 minutes or until chicken is no longer pink inside.
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2. Meanwhile, in medium saucepan, bring 1-1/2 cups water, vermouth and margarine just to a boil. Stir in pasta, asparagus, carrots and Special Seasonings. Reduce heat to medium. Gently boil uncovered, 10 minutes or until pasta is tender, stirring occasionally.
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3. Remove chicken and garlic from skillet with slotted spoon. Skim off and discard fat from skillet juices. Serve chicken, garlic and reserved juices over pasta.
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© The Golden Grain Company®
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Nutrients per Serving
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Calories
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551
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Total Fat
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30 g
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Cholesterol
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99 mg
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Carbohydrate
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30 g
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Protein
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37 g
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Sodium
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1165 mg
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Printed
from fbnr.com
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