This easy-to-make chicken skillet recipe will become a family favorite.
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1 1/4 cups uncooked dried wagon wheel pasta
3 tablespoons Land O Lakes® Butter
1 medium (1 1/2 cups) zucchini, sliced 1/4-inch
1 small (1/2 cup) red bell pepper, cut into 1/2-inch pieces
1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
3/4 pound boneless skinless chicken breasts, cut into 3x1/2-inch strips
1 1/2 tablespoons taco seasoning mix
3/4 cup milk
6 ounces (1 1/2 cups) Cheddar cheese, cubed 1/2-inch
Sour cream, if desired
Cook pasta according to package directions. Drain. Keep warm.
Melt butter in 10-inch skillet until sizzling; stir in zucchini, red pepper, onion and garlic. Cook over medium-high heat 2-3 minutes or until onion is softened. Remove zucchini mixture from skillet with slotted spoon; set aside. Reserve butter in skillet.
Toss chicken strips with taco seasoning in bowl. Add chicken to same skillet. Continue cooking, stirring occasionally, 5-7 minutes or until chicken is lightly browned and no longer pink.
Add zucchini mixture and milk to chicken. Reduce heat to medium. Cook 2-3 minutes or until heated through. Remove from heat. Add cooked pasta and cheese. Serve immediately with sour cream, if desired.