We don’t usually buy prepackaged meals, but life has been so hectic lately that when I saw these Campbell’s Skillets at the grocer this weekend, I knew they’d make a great addition to this week’s menu.
I love how easy this was to cook. Seriously folks, in less than 20 minutes after we walked through the door tonight, I had dinner on the table and a beer in my husband’s hand, and let me tell you… that NEVER happens! And what’s more, I’m able to blog about it within 24-hours. I know, right!? Talk about a winner.
There’s really nothing to preparing this meal. The most time consuming part was cooking the rice and slicing the zucchini – love it! If you’re looking for a nutritious meal for the whole family that you can make in less time than it takes to order pizza, grab a Campbell’s Skillet meal and be a kitchen hero. Head on over to Facebook to grab a coupon for $1.00 off, while you’re at it!
Campbell’s Skillet Sauce – Chicken Marsala
1 lb chicken breast, cubed 1″
1 cup sliced baby bella mushrooms
1/2 teaspoon parsley
black pepper to taste
2 teaspoons olive oil
In a large skillet, heat olive oil until shimmering and add the cubed chicken. Add some freshly grated black pepper and brown the chicken over medium-high heat until cooked through.
Toss in the mushrooms and saute for about 1 minute.
Open the Campbell’s Skillet Sauce and add to the skillet.
Stir to coat the chicken and mushrooms, and bring to bubbling (I’d say boil, but I don’t want you to burn your winner-winner-chicken-dinner!). Turn the heat to low, add the parsley and additional black pepper to taste. Cover and simmer for 5 minutes until sauce thickens.
Serve over the world’s most perfect rice and pair with a veggie to round out the plate!
Betcha didn’t think it was going to be THAT easy, eh? That gold star looks mighty fine on you tonight, mom :)