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 :)
Today GamerMan and I experienced the best part of wedding planning: FREE FOOD. Seriously, is there anything better than people trying to woo your taste buds with samples of nom noms? I think not.
Riley’s Farm, as always, did not disappoint. Everything we tasted was delicious (which is going to make it that much harder to pick between them, but really… can a girl ever have too many choices? ;) but it was their stuffed mushrooms that had me really excited.
So much so, that after we left I coerced GamerMan to make a stop at our grocer’s so I could pick up the fixin’s for dinner. NOMS.
(inspired by Riley’s Farm)
2 packages baby bella mushrooms (apx 25)
1 8oz package cream cheese (we use neufchatel)
1/2 red bell pepper, seeded, finely diced
1 tablespoon chives, finely sliced
2 tablespoons parmesean cheese, finely grated
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper, freshly ground
2 tablespoons bacon bits (optional)
1 teaspoon olive oil // 1 liberal spray of PAM
1 plastic zip-top sandwich bag
Preheat oven to 375F.
Rinse mushrooms thoroughly to remove any clinging dirt. Remove stems, using a paring knife as needed to hollow out the center – you’ll need a good sized cavity for the cheesy filling! Place mushrooms cap-side up on a paper towel to drain excess water. Meanwhile, line a baking sheet with foil and spray with PAM/drizzle with olive oil to prevent mushrooms from sticking. Place mushrooms cap-side down on lined baking sheet and set aside.
In a medium bowl, whip the rest of the ingredients together with a hand blender. Scrape mixture into your zippy sandwich bag. With your fingers, guide the filling toward a bottom corner of the bag, snip the corner off (about a .5 inch diameter opening is plenty for this job), and squeeze mixture into mushroom caps. Top with additional parmesean if desired.
Bake for 8-10 minutes. Cool slightly before serving.