SKILLET RICE AND CHICKEN RECIPES

Name: Skillet Ham & Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 1 teaspoon olive oil; 1 medium onion, chopped; 1 cup sliced fresh mushrooms; 1 cup cubed fully cooked ham or Chicken of the Sea Chunk Light Tuna; 1/8 teaspoon pepper; 1/2 cup reduced-sodium chicken broth; 1/4 cup water; 3/4 cup uncooked instant rice; 2 green onions, sliced; 1/4 cup shredded Parmesan cheese

SKILLET HAM & RICE RECIPE: HOW TO MAKE IT

Skillet Ham & Rice Recipe: How to Make It image

Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. —Susan Zivec, Regina, Saskatchewan

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
1 medium onion, chopped
1 cup sliced fresh mushrooms
1 cup cubed fully cooked ham or Chicken of the Sea Chunk Light Tuna
1/8 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water
3/4 cup uncooked instant rice
2 green onions, sliced
1/4 cup shredded Parmesan cheese

Steps:

In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.

Nutrition Facts : Calories 322 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 1168mg sodium, CarbohydrateContent 38g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

SKILLET CHICKEN LASAGNA RECIPE | REE DRUMMOND | FOOD NETWORK

Skillet Chicken Lasagna Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 45 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

12 ounces bow tie pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced or diced
1 tablespoon Italian seasoning or herbes de Provence
Salt
1 medium onion, diced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 jar good-quality marinara sauce (14 to 16 ounces)
1 teaspoon red pepper flakes
1 cup grated mozzarella cheese, plus more if needed
1/2 cup whole milk ricotta cheese, plus more if needed
1/4 cup grated Parmesan, plus more if needed and for serving
12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving

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.

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