Source: Tupperware Recipes

Chicken Skillet Dinner
An easy dinner dish and a great way to get your kids to eat broccoli and mushrooms!
Serves: 4
Prep Time: 10 minutes
Cook Time: 10-15 minutes


1 tablespoon olive oil, or canola oil, divided
4 skinned bone-in chicken breast halves, (about 2 1/2 lbs.)
1 package (10 ounces) mushrooms, cleaned and sliced
2 cloves garlic, minced
2-1/2 cups canned reduced sodium chicken broth
8 ounces fresh or frozen cavatelli, uncooked
1/2 teaspoon crushed red pepper flakes
1 medium head broccoli

1. In a large nonstick skillet, heat 2 tsp. oil over medium heat; add chicken and brown on both sides; remove to a plate and keep warm.

2. In the same skillet, over high heat, sauté the mushrooms and garlic in remaining 1 tsp. oil for about 2 minutes. Add browned chicken, broth, pasta and pepper flakes. Cover and simmer for 15-20 minutes, or until chicken is cooked through.

3. Meanwhile, cut the broccoli into florets and slice stalks diagonally into 1/2-inch-thick slices. Add broccoli to skillet, re-cover skillet, remove from heat and let stand 5 min.

3. Cool slightly then divide into 4 Rock 'N Serve™ Shallow round containers. Apply seals with vents in closed position. Freeze up to 3 months or refrigerate up to 3 days.

4. To serve from freezer, for each container, rock vent to open. Defrost (30% power) for 12-15 minutes, until mixture is stirrable; stir. Re-apply seal with vent open. Heat on Medium High (70% power) 6-9 minutes, until chicken breast is heated through. From refrigerator, rock vent to open. Microwave on Medium High (70% power) 9-12 minutes, until chicken breast is heated through.