6 Great Skillet Meals

Skillet meals are great... quick and easy.. and  they always please.... so many to choose from .... there's one for every taste bud...

Why use Hamburger Helper when you can make your own skillet meal..  you can still take some shortcuts and get supper on the table as fast as when you use a boxed mix...






Here are some great skillet meals...

 Italian Ground Beef and Pasta Skillet - Make it Italian!  All the delicious flavors your family will love.

 Chicken Fajita Skillet - Maybe Mexican is more your style... try this delicious and easy recipe.

Sloppy Joe & Mac Skillet This is a great family meal.. after all .. who doesn't love a good Sloppy Joe?

Creamy Pesto Chicken Portobello Skillet - A slightly different spin on an Italian meal... a blend of earthy Portobello mushrooms and basil pesto.. all in a creamy sauce... yum!

 Beef Enchilada Skillet - Another very popular Mexican skillet meal...

Beef Noodle Skillet - maybe a homestyle meal is perfect for you... hearty beef and noodles in a delicious brown gravy... serve with a steamed vegetable and you have yourself a terrific meal in under 30 minutes.

Chicken Fajita Skillet

 

Chicken Fajita Skillet is another quick and easy skillet meal… great for weeknights…. quick to make and quick to clean up.

TIPS

This recipe uses Fajita seasoning…. I make my own and keep it in a jar… I use it so often in all kinds of meals… a great Mexican seasoning that’s great for much more than just fajitas.  Here is the link to my Fajita Seasoning recipe.

If you don’t want to use my Fajita Seasoning… use any commercial brand you want…. but I strongly suggest you try my seasoning…

I used green and yellow peppers…. You can use red peppers also…. Any combination of green, red or yellow or just one kind….all will work fine in this recipe.

The recipe uses chicken broth … if you don’t have any on hand… just substitute using bouillon with water.

I used white rice this time…. I sometimes use brown rice… it  works just as well.

You can use chicken tenders instead of cut-up boneless chicken breasts… but they are more expensive.

I served this with toppings… shredded Mexican cheese, sliced black olives, sour cream and guacamole…. Tortilla chips would also be good with this.

I hope you enjoy this quick and easy recipe!

 

Recipe:  Chicken Fajita Skillet

All you need:

1 pound boneless chicken breasts, cut into bite size pieces

3 tablespoons fajita seasoning

3 tablespoons olive oil

1 medium onion, diced

1 large garlic clove, finely diced

2 peppers (green, red and/or yellow), diced *See TIPS

2 cups uncooked Minute Rice

2 cups chicken broth

Garnishes (optional):

Shredded Mexican cheese

Sliced black olives

Sour Cream

Guacamole

All you need to do:

Place the chicken in a medium bowl and sprinkle it with the fajita seasoning.  Toss the chicken to coat it evenly with the seasoning.

In a large skillet, heat the olive oil over medium high heat.  Add the chicken and sear the chicken on all sides.

Add the onions, garlic and peppers, cook until the onions are soft, about 5-7 minutes,  stirring occasionally.  Do not let the vegetables brown, if needed turn down the heat slightly.

Add the rice and sauté for a few minutes.  Add the chicken broth and cook until the rice is fully cooked, about 10 minutes, stirring occasionally.  

Serve with garnishes.

Italian Ground Beef and Pasta Skillet

Skillet meals are great... quick and easy.. and always pleases.... and this Italian Ground Beef and Pasta Skillet is no exception.

Why use Hamburger Helper when you can make your own skillet meal..  you can still take some shortcuts and get supper on the table as fast as when you use a boxed mix...

Here are some tips to help you...

TIPS

I like to use already made pasta rather than adding it to the skillet with water.... my advice.. is plan ahead.. make the pasta ahead of time or make it one night with one meal.. just make a bit extra..... then store it in the fridge... then all you have to do is add it in... saves tons of time and less clean-up.

The amount of pasta you use is up to you... 1 cup of dry pasta is about right for 1 pound of beef.... need more?... no problem... just add more beef... and up the pasta quantity accordingly.. cooking for one or two... and need less... no problem... just cut the recipe in half... it's not an exact science.. trust me...

For the Sauce... you have tons of options... you could use jarred pasta sauce... or even.. as I said.. make this a "Round Two" meal, as Sandra Lee calls it... make a pasta and tomato sauce for one night and make extra pasta for this.. same goes with the sauce... that's ideal too.

I keep canned Hunts Tomato Sauces on hand.. they now come in "flavors" so that helps enormously with these kinds of meals.. they are small and store easily... and they make a great base for many recipes... for this one and even pizza sauce...

Maybe you made meatballs one night and a have a few extra left... perfect! .. break them up and use them in this recipe... just cook up less ground beef to compensate...

If you have fresh garlic cloves and onions... you can .. instead of the garlic and onion powders... cut up a small onion and 1 garlic clove... throw it into the mini chopper for a few quick pulses... add it to your ground beef as it finishes browning.. and cook until soft.. then continue with the rest of the recipe..

I added some fresh chopped parsley to this recipe... I almost always have fresh parsley on hand... it's relatively inexpensive... lasts reasonably well.. is easy to freeze.... and is a great addition to so many recipes.  The flavor adds so much to dishes... gives it a truly homemade taste...

To freeze fresh parsley.. simply clean it dry it well... and pick the leaves off.. and chop it.. I do it in my mini chopper.. then I scrape it into a small airtight container and pop it in the freezer.. when I need some.. I simply scrape off what I need...

I hope you try this delicious meal... serve it with a salad and some bread... a wonderful and quick supper!

Recipe:  Italian Ground Beef and Pasta Skillet

All you need:

For the Beef:

1 pound lean ground beef

2 teaspoons Italian Seasoning

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

Sprinkling of black pepper

For the Sauce

1 can (8 oz) Tomato Sauce (plain or Basil, Garlic and Oregano)

1/2 teaspoon Italian Seasoning

1 tablespoon grated Parmesan cheese

1/4 teaspoon garlic powder

The Rest of the Ingredients

1 cup dry macaroni (elbow, ziti, penne or rigatoni)

2 tablespoons chopped fresh parsley

1 cup shredded Mozzarella

All you need to do:

In a small bowl, combine the tomato sauce, Italian seasoning, garlic powder and Parmesan cheese and set aside.

Cook the pasta according to your package instructions... drain and set aside.

Drop the meat in small pieces in a large skillet... sprinkle with the garlic powder, onion powder, Italian seasoning and black pepper.  Brown over medium high heat... drain off any excess fat.

Add the cooked pasta to the skillet, then add the sauce.. mix well.  Sprinkle with the chopped parsley and then the Parmesan cheese... cover and cook over medium low heat until the cheese is melted..

Serve immediately.

Easy Skillet Meal Tips

 

I don't know about you... but weeknights are hectic... and trying to put a supper on the table that's tasty and interesting in a short amount of time becomes a challenge... skillet meals really help save time and are really good and can be good for you...

I post a lot of skillet meals... and probably make about 10 times more than I post... I'm often asked how I create my skillet meals.... so I thought I would post some tips that may help you create your own skillet dishes...

Many of the tips have just evolved over the years... some from friends and family... some things I read here and there... and some just come to me in what I call "duh" moments.. you know those moments when you think of something and the next moment think... now why didn't I think of that sooner.

Today is a good day for this post... I just threw some chicken breasts in the slow cooker aka crock pot... to cook ... what am I going to use them for... not entirely sure.. I have a couple of appetizer recipes I'm working on ... some dip recipes.. finger foods... well we shall see how it ends up...

So let's get started...

TIPS

Chicken... I love boneless chicken breasts... so versatile ... great for the slow cooker... as a start for a skillet meal.... just throw in.. frozen and all... with some chicken broth... add some spices and set on low... after about 4 hours.. they're ready to dice....after about 6 hours they should be ready to shred.. so many recipes start with "cooked chicken".. and many recipes suggest rotisserie chicken... not a cheap option... and not as fat free as cooking it yourself in a slow cooker. 

I like to cook the chicken in a slow cooker as opposed to the oven.. it's far moister.. and so easy.. I don't have to watch it... such a time saver.

I buy my chicken breasts when they go on sale.. and freeze them in freezer bags of 1, 2 and 3 breasts... this way I have a variety for a variety of meals... smaller amounts for soup... medium amounts for casseroles... and larger amounts as the main ingredient... it also depends on the amount of people you're feeding..

You can also cut the breasts into your own chicken tenders... and freeze them that way.. another great skillet meal ingredient.

Ground Beef.... so many skillet meals start with ground beef.... freeze it in freezer bag packages of 1 to 1 1/2 pounds... a great starter to skillet meals...put it in the bags and press it flat.. it's easier to store in the freezer by stacking the bags.... forget to take out the meat to thaw in the fridge?... no problem... place it in a large bowl of cold water... yes... cold water... it should thaw fairly quickly... while you set the table.. and prepare other ingredients for your skillet meal...

Sausage... Italian, Polish, Cajun... the list goes on and on...all great additions to a skillet meal... stock the freezer!

Rice and Pasta ... I always have them on hand... I store some basic pasta shapes (think elbows and rotini) in jars... I have rice jars (brown and white) as well.... easy additions to a skillet meal.  I try to plan ahead at least a little bit... if I make a pasta meal... I make a bit extra so I have it already cooked to add to a skillet meal in a day or two.

Frozen veggies... I always have the freezer stocked with a variety of veggies... spinach, broccoli, mixed veggies, carrots, peas and mixture varieties.... these always can make a meal complete..

Canned Tomatoes... I live by these... truly.. I use them in so many things... they're a great addition to a stir fry... I use plain, seasoned.. Mexican... so many varieties...

Sauces... small cans of tomato sauce (8 oz sizes work well).. have them in your pantry... it's an easy addition that can be adjusted with seasonings, herbs, cheese... and while I'm not so much a fan of powdered sauce and gravy mixes ... I'm talking Knorr sauces or gravy mixes.. they do come in handy for a last minute substitute when I don't have time to make something from scratch.

Seasoning mixes... I make my own seasoning mixes from scratch.. Fajita, Taco, Cajun... to name a few.. I keep them in jars.... I use them constantly in my skillet meals...

Fresh veggies... the start of a great stir fry begins with veggies... when you do your shopping.. think ahead... mushrooms, zucchini, summer squash, onions, green onions, potatoes, fresh spinach, kale... and plum tomatoes are almost always in stores looking good... all are great choices... and don't forget fresh herbs... parsley, basil and chives all last pretty well and are fabulous in skillet meals...

Stock your kitchen.... with a few good cooking wines .. nothing expensive... Yellow Tail comes to mind... a white sauvignon blanc, a cabernet sauvignon, a dry Marsala.... broths and stocks... they will be invaluable.

I probably didn't tell you anything you didn't already know... I just made a list for you to think about... now go forth and experiment.... here's a couple of quick examples..

Start with a little olive oil... chopped fresh veggies.. maybe some zucchini, summer squash, sweet onion... maybe some minced garlic.... add some cooked chicken... add a can of diced tomatoes... some chopped basil... chopped parsley... Italian seasoning.. a shot of white wine... some cooked pasta... sprinkle some fresh grated Parmesan cheese... and you have supper!  Add some fresh bread... a side salad... and you can have a five star meal in under 30 minutes...

Another version of this.... start with some Italian Sausage... already cooked ahead of time gets you ahead of the prep... not thinking ahead... okay... pierce the skin of the sausage link with a fork... par boil it for about 10 minutes... remove from the water.. allow to cool a bit.. slice it up.. and throw it in the skillet... cook it a bit until almost cooked completely... throw fresh veggies in... some minced garlic... canned tomatoes... some Italian seasoning... shot of white wine... then the cooked pasta... done!

Creamy Beef and Spinach Skillet

This skillet meal is a true time saver.. a perfect weeknight meal and delicious too.   On the table in under 30 minutes.... perfect!

This started out as a low carb recipe.. and it really is fairly low per serving.. but you can change it up to fit your tastes and needs... read on...

TIPS

I used Philadelphia Cooking Creme... Savory Garlic...  there are a number of recipes that use cream cheese and garlic.. I figured why not try the cooking creme.. nothing ventured nothing gained...

I know my recipe adds garlic as well... while the cooking creme had a garlicy flavor when I tasted it before adding it in... once cooked with the meat and the other ingredients... the garlic flavor almost disappears... but if you don't want to trust me on that... leave it out and taste it before adding the mozzarella... then add garlic powder to taste... I figure you will need about a teaspoon.

You could add mushrooms to this... but be aware the spinach draws water after it's added... and so will the mushrooms.. you will need to cook it off before adding the cooking creme... so you will be adding about 15 minutes of simmer time to your cooking time.

I microwaved the frozen spinach... I didn't add water to it to cook.. it will be wet enough on its own... if you see water in the bottom of your dish.. make sure to scoop out the spinach with a slotted spoon.. you don't need any excess liquid going into the skillet.

I brown very lean ground beef ... so mine doesn't render any fat or hardly any.... after flipping it and browning it.. until it's almost completely browned... then I add the onions... cook them until they're soft...

You could add about a cup of cooked macaroni if you wanted.. that would add more servings and would be a complete meal.. but for those watching the starches.. you can leave them out.. this is hearty and delicious without them.

I used a skillet that could go into the oven... so I could melt the mozzarella and get it to brown ever so slightly.  If you don't have one.. you can put the mixture into a baking dish and bake it.. or if you only want the mozzarella to melt.. you could lower the heat a bit and cover it and allow the cheese to melt.

This will make about 4 servings... I served it with a large side salad...

Recipe:  Creamy Beef and Spinach Skillet

All you need:

1 1/2 pounds very lean ground beef

1 medium onion, chopped

1 large garlic clove, minced

1 cup cooked frozen spinach, drained

1 container Philadephia Brand Cooking Creme Savory Garlic

1 cup cooked macaroni (optional)

1 cup coarsely shredded mozzarella (pizza style)

All you need to do:

Preheat the oven to 400 degrees F.

In an oven safe skillet, brown the meat and crumble... just before the meat is finished browning .. remove any excess fat... then add the onions... and cook until soft.

Add the spinach and stir well... add the macaroni if adding it in.... then add the cooking creme and stir again.... cook for about 5 minutes...  then sprinkle the top with the mozzarella and place the skillet into the oven.. and bake until cheese is melted and starts to brown.

Remove from the oven and serve.

 

Italian Chicken Portobello and Mac Skillet

I love skillet meals.. they're easy and delicious... and this recipe for Italian Chicken Portobello and Mac Skillet is no exception.  I love to experiment and this one is one I made recently when I defrosted chicken tenders thinking they were cutlets... yes... I know I should mark the freezer bag... but then I wouldn't be forced to get inventive!

As always there is room to adjust the recipe to your tastes and what you have available in your pantry... just peruse the TIPS and see what changes appeal to you... or try the recipe as written...we loved it!

TIPS

As I mentioned ... I used chicken tenders... I didn't feel like oven fried chicken tenders the night I defrosted them... so I decided to do something different with them... you can use chicken breasts cut up instead... which is what I will probably do when I make this again.

I used Hunts Canned Diced Tomatoes seasoned with Basil, Garlic and Oregano.... you can use another variety.. just adjust the seasoning accordingly...  if using plain diced tomatoes... add about 1/2 tablespoon of Italian seasoning... taste it after cooking for a while and add more if you want a bolder flavor.

Just as a side tip... my local supermarket puts these on sale periodically... I stock up on all the varieties ... they really come in handy with so many meals...

I used wine in the recipe.. we like the light flavor of it with the tomatoes.. you can omit it and add more chicken broth instead.

I use a Sauvignon Blanc for the wine... nothing expensive... I never use the "cooking wines" sold in the grocery store.. they are really poor quality and very salty... and really they end up more expensive... so try and avoid using them.

I added sliced black olives... they added a light flavor and great color.. if you're not a fan... leave them out...

I used Portobello mushrooms.. we love the earthy flavor.. you can use regular mushrooms instead.

Sweet onions are a great choice for this dish... but a yellow onion will do fine also.

I know the instructions tell you to sprinkle the chicken heavily with garlic powder... you really need the garlic flavor to shine through with all the other flavors...another option is you can instead.. add a minced garlic clove and add it in as the onions soften. 

I used one small zucchini... not peeled... slice it into thick sliced.. then cut each slice in half (so they look like half moons).

I sprinkled shredded Italian blend cheese at the end... I was almost out of it.. so I didn't use a lot.. use as much or as little as you like.. if you like it cheesy ... use more than I did.

If you like green bell peppers.. they would make a great addition also... I would recommend slices rather than chopped.

This was a great one skillet meal... serve it with a side salad.. and dinner is served!

Recipe:  Italian Chicken Portobello and Mac Skillet

All you need:

1 pound chicken tenders or boneless chicken breasts, cut into pieces

2 tablespoons olive oil

Garlic powder

Ground black pepper

1 large onion, sliced

1 small zucchini, sliced and cut in half *See Tips

1 pkg. (8 oz.) Portobello mushrooms, sliced

1 small can sliced black olives, drained

1/4 cup dry white wine *See TIPS

1 1/2 cups chicken broth

1 can Hunts Canned Diced Tomatoes with Basil, Garlic and Oregano

1 teaspoon Italian seasoning

1 1/2 cups dry Rotini macaroni

1/2 cup shredded Italian Blend cheese

All you need to do:

Season the chicken heavily with garlic powder... then sprinkle lightly with ground black pepper.

In a large skillet, heat the olive oil over medium high heat.

Add the chicken and sauté until lightly brown on all sides.  Remove the chicken to a plate.  Add the sliced onions to the skillet and cook until almost soft... make sure they don't brown.. you may need to drizzle a little more olive oil on them and lower the heat a bit.  When the onions are almost sloft.. add the mushrooms and the zucchini and cook for an additional 3-4 minutes.

Add the wine and deglaze the pan... then add the chicken and remaining ingredients (EXCEPT the shredded cheese) into the skillet.  Make sure all the dry macaroni is submerged into the cooking liquid.  If you need a bit more liquid add a little chicken broth (I didn't need to do that).

Cover and simmer for 10 minutes or until macaroni is cooked.  Stir occasionally.  When the macaroni is cooked... sprinkle the top with the shredded cheese and cover.  Cook 3-4 minutes or until the cheese is melted. 

Serve immediately.

Sloppy Joe & Mac Skillet

Sloppy Joe and Mac Skillet is the perfect family meal.. great for weeknights... one skillet... done in under a half hour... so delicious you can watch the family devour it...

TIPS

Use extremely lean ground beef and you won't have to drain the meat.

The water may cook down faster than the macaroni cooks... depending on how hard a simmer you have.. just add a bit more if it gets down too low.

I essentially cook the Sloppy Joes, add uncooked macaroni and water and cook it until the macaroni is done.. but ... in my opinion it dilutes the sauce a bit... so as it's finishing up... I mix together a little more sauce... and just as the macaroni is done.. I add the additional sauce.

No salt is added to this recipe.. ketchup has more than enough salt in it.. you really don't need to add more.

I top it with some shredded cheese.. it's optional.. but it really does add a nice flavor... you can use any cheese you prefer... cheddar, Monterey Jack, Colby Jack and Mexican blend all work well.

The shredded cheese quantity is approximate... use as little or as much as you prefer.

Hope you try this terrific skillet meal!

Recipe:  Sloppy Joe and Mac Skillet

All you need:

1 1/2 pounds very lean ground beef

1 small onion, diced

1/4 cup red or green pepper, diced

1/2 teaspoon garlic powder

1 teaspoon yellow mustard

1 cup ketchup

3 teaspoons brown sugar

1 tablespoon Worcestershire sauce

1 1/2 cups uncooked elbow macaroni

1 1/2 cups water

About 1/2 cup of shredded cheese *See TIPS

For the additional sauce:

1/2 cup ketchup

1 teaspoon brown sugar

1/2 teaspoon yellow mustard

2 teaspoons Worcestershire sauce

All you need to do:

In a large skillet over medium high heat, brown the ground beef.  Sprinkle the meat with the garlic powder.  Add the diced pepper and onion and cook for about 3 minutes until they are slightly soft.  Add the ketchup, mustard, brown sugar and Worcestershire sauce and stir well.  Add the macaroni and water.  Cover cook at a simmer.  Stir occasionally.

Cook until the macaroni is fully cooked (about 12 minutes)... add additional water as necessary... if you do add water .. add only a 1/4 cup at first... you probably won't need any more than that if you need any more at all.

When the macaroni is cooked... mix the additional sauce ingredients in a small bowl... and then add it to the skillet.  Mix well.  Lower the heat to medium and sprinkle the shredded cheese on top.  Replace place the lid.  Cook until the cheese is melted.

Serve immediately.

Beef Enchilada Skillet

This quick and easy Beef Enchilada Skillet dinner is a favorite... I have the best enchilada sauce... if I must say so myself.... it has a secret ingredient that just makes it perfect. 

TIPS

Okay my secret ingredient in my enchilada sauce isn't so secret... I posted my sauce a long time ago... but it is an odd ingredient to say the least... but... don't leave it out... I know it will be tempting.. but don't... it's cocoa... use unsweetened cocoa (not the stuff you use to make chocolate milk)... it's the stuff you use to bake with.... Hershey makes it and so does Nestle.

The sauce only takes about 7 or eight minutes at the most... and is easy to put together and make while the beef is browning... I know it's another pot... but it works really well time-wise.

I used lean ground beef.. but you can use ground chicken or turkey just as easily.

The recipe is easily adaptable for larger amounts of servings... just double the sauce... and whatever is left over store in the fridge... you can easily use it for many other recipes. 

Now back to more servings... make your sauce and brown your meat... add an additional 1/2 cup rice for every two additional servings... simply add the sauce as directed in the directions.. just ladle enough in to moisten the beef and cook the rice... the rice is cooked right in the skillet... add more sauce as you see you need it... it's as simple as that..

As for the topping.. add as little or as much shredded cheese as you like.

 

Chop both the green and the white parts of the green onion.

This made 4 size servings.

I serve it with shredded lettuce on the side with some sour cream and guacamole. 

Try this super easy skillet meal!

Recipe:  Beef Enchilada Skillet

All you need:

1 1/4 pounds lean ground beef

1 cup uncooked minute rice

1/2 cup shredded cheddar cheese *See TIPS

1/4 cup chopped green onion *see TIPS

To make the enchilada sauce:

3 tablespoons flour

3 tablespoon Hot Mexican-Style Chili Powder (by McCormick)

1 teaspoon cumin

1 teaspoon cocoa

¼ teaspoon salt or to taste

1 ½ teaspoons garlic powder

1 ½ teaspoons onion powder

1 teaspoon oregano

1 can (8 oz.) Hunts Tomato Sauce (plain)

3 cups water 

All you need to do: 

Brown the meat in a large skillet.  Drain off any fat. 

While the meat is browning, make the enchilada sauce... To make the sauce... mix the dry ingredients in a bowl, use a wire whisk to mix it so it's well mixed... add it to a medium sauce pan.. add 1/2 cup of water and whisk until mixed.  Add the tomato sauce and the remaining water... cook over medium heat .. stirring until it thickens... about 7-8 minutes. 

Add the rice and about half of the enchilada sauce to the cooked beef.. cook over medium heat until the rice is cooked.... about 8 minutes.   Add more enchilada sauce as needed.   

Sprinkle the shredded cheese over the mixture and lower the heat a bit.. cook until cheese is melted.. about 5 minutes.  Sprinkle with the chopped green onion and serve with remaining enchilada sauce on the side.

Creamy Pesto Chicken Portobello Skillet

Simple and delicious.... Creamy Pesto Chicken Portobello Skillet.... is another great skillet meal that makes weeknight cooking a breeze.   

This can be made a couple of different ways.. each just as delicious.. just choose what works best for you.

TIPS

You can use leftover cooked chicken... or get a rotisserie chicken at the supermarket... and just dice it up...

You can also cook it up especially for this meal ...........I sometimes cook up boneless chicken breasts in a crock pot... just put the chicken in the pot... even frozen... and add some chicken broth to cover and set the pot on low...  and come back 8 hours later and have cooked chicken that will shred or dice easily.  Add whatever seasonings you want... thyme and rosemary work well.... add an onion, peeled and cut up... maybe some carrots...to add more flavor... I do this periodically.. and freeze the cooked chicken for use in a recipe like this.. there's tons of uses for this.

You can also bake boneless chicken breasts also... 20 minutes at 400 degrees F...

You can also cook the chicken for this recipe at the time you're putting together the meal.. just cut the chicken up into chunks (about bite size)... heat the skillet over medium heat with a little olive oil in it... and sauté the chicken until it's fully cooked and no longer pink in the middle.

I used fat free milk to make the sauce... you can use 1%, 2% or whole milk if you prefer... my sauce is a bit thin because we prefer it that way... if you want a creamier, thicker sauce... use a bit more flour...

I cook my pasta separately... it's easier ... and this can be made ahead.. and refrigerated.. so all you have to do is add it into the skillet meal when you are making this dish.

I served this with a side salad and a slice of crusty Italian bread.

This recipe will make about 4 servings.

Try this.. it's quick and easy... and delicious!

Recipe:  Creamy Pesto Chicken Portobello Skillet

All you need:

General:
1 pound cooked chicken, cubed *See TIPS

1/2 pound pasta, cooked

1 pkg. (8 oz.) baby Portobello mushrooms, sliced

2 tablespoons olive oil

For the sauce:

2 tablespoons butter

2 tablespoons flour

1 teaspoon garlic powder

2 cups fat free milk

1/2 cup prepared basil pesto (commercial or homemade)

1/4 cup freshly grated Parmesan cheese

All you need to do:

To make the sauce:

In a medium sauce pan, melt the butter over medium heat.

Add the flour and garlic powder.... stir well to incorporate the flour... cook for a minute stirring constantly. 

Using a wire whisk, continuously stir as you add the cream and milk.

Stir until the sauce thickens.

Add the basil pesto and stir well.

Add the Parmesan cheese and stir well.

To make the Skillet Meal:

In a large skillet, heat the olive oil over medium high heat.  Add the mushrooms and cook for about 5 minutes until they are soft.  Add the chicken and stir well.

Add the cooked pasta and the sauce ... stir well and cook until heated through... about 5 minutes.

Serve immediately.