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abracanabraThis is one of those "combine these packaged items to make a meal" recipes, but I like how it turned out. Substitutions for those items would also be relatively easy. And I think this would be plenty tasty as a vegetarian recipe, too--just add something else substantial instead of the chicken. Mushrooms would be good, or broccoli, maybe.
Ingredients
1/2 large onion, minced
3 small zucchini/summer squash
2 Tbsp. oil
1/2 to 1 lb. boneless skinless chicken breasts, cut into bite-sized chunks
1/4 c. Zesty Italian Dressing
1/4 c. white/rose wine
1/2 pkg. cream cheese
1/2 tub herb cheese spread
brown rice (or pasta)
Ingredients
Start cooking rice. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally, until chicken is cooked through and slightly browned. Scoop out chicken and set aside in covered dish to keep warm. Add a bit more oil if necessary and heat. Add onions, saute until translucent. Add zucchini/summer squash and saute until beginning to soften, about 4 minutes. Stir in wine and dressing; bring to boil. Turn down heat and simmer 4 min., stirring occasionally. Add cream cheese and cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended. Serve over brown rice.
Ingredients
1/2 large onion, minced
3 small zucchini/summer squash
2 Tbsp. oil
1/2 to 1 lb. boneless skinless chicken breasts, cut into bite-sized chunks
1/4 c. Zesty Italian Dressing
1/4 c. white/rose wine
1/2 pkg. cream cheese
1/2 tub herb cheese spread
brown rice (or pasta)
Ingredients
Start cooking rice. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally, until chicken is cooked through and slightly browned. Scoop out chicken and set aside in covered dish to keep warm. Add a bit more oil if necessary and heat. Add onions, saute until translucent. Add zucchini/summer squash and saute until beginning to soften, about 4 minutes. Stir in wine and dressing; bring to boil. Turn down heat and simmer 4 min., stirring occasionally. Add cream cheese and cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended. Serve over brown rice.