"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

California Chicken and Vegetables Recipe

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This recipe for California Chicken and Vegetables, by , is from Oh no! The Hubby is hungry!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauren Russell
Added: Tuesday, July 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 small boneless skinless chicken breast halves (1 lb.)
3 cups frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained
1/4 cup pesto
1/4 cup water
1/2 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese

Directions:
Directions:
SPRAY large skillet with cooking spray. Add chicken; cover. Cook on medium-high heat 5 min. on each side or until lightly browned on both sides.
ADD vegetables, pesto and water. Bring to boil. Reduce heat to medium; cook 6 to 8 min. or until chicken is cooked through (170F).
SPRINKLE with the cheese; cover. Remove from heat; let stand 5 min.

Number Of Servings:
Number Of Servings:
4

 

 

 

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