CHICKEN VEGGIE SKILLET RECIPES

Steps:

• In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.
• Heat a large skillet over high heat. Add remaining teaspoon oil to the skillet.
• Add the chicken and toss to coat. Cook 4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
• Add bell pepper, corn, and garlic to the empty skillet. Sprinkle with the Mexican seasoning. Continue cooking over medium-high heat, stirring frequently, until the peppers soften slightly, about 5 to 8 minutes.
• Add the zucchini, season with remaining salt and cook, stirring often until the zucchini softens slightly, about 4 minutes.
• Return the chicken back to the skillet, add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables.
• Remove from the heat. Sprinkle cilantro and Cotija if desired.

Steps:

• Cook the pasta according to the package instructions; drain and set aside.
• Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
• Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
• Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.