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Easy Chicken Tomato Skillet

Yield 6 servings (1 1/3 cups each)


  • PAM Original No-Stick Cooking Spray
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 can (28 oz each) Hunt's Diced Tomatoes with Basil, Garlic & Oregano, undrained
  • 1 can (14 oz each) chicken broth
  • 1 1/2 cups long-grain white rice, uncooked
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 medium zucchini, cut into 1/4-inch-thick slices
  • 1 teaspoon dried basil leaves
  • 1/2 cup grated Parmesan cheese (1/2 cup = 2 oz)

How to Make It

  1. Hands On: 15 minutes
    Total: 40 minutes

    Spray large skillet evenly with cooking spray; heat over medium-high heat for 1 minute. Add chicken and cook 5 minutes, or until lightly browned. Stir in tomatoes with their liquid, broth, rice, salt and pepper. Bring to a boil, then reduce heat to low. Cover; simmer 10 minutes.

    Stir in zucchini and basil. Cover; cook 15 minutes or until rice is tender. Remove from heat. Blend in cheese and serve.