Spicy Skillet Sauté
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 3 boneless skinless chicken breasts
- 9 ounces frozen asparagus cuts
- 1 cup Velveeta cheese
- 3 cups whole wheat penne
- 1⁄2 large yellow onion
- 3 garlic cloves
- 1⁄8 cup Tony Chachere's Seasoning
- 3 tablespoons extra virgin olive oil
- 4 -6 cups water
- salt
directions
- Preheat skillet on medium heat.
- Start water in pot for pasta.
- Cut chicken breasts in bite size pieces, sprinkle thoroughly with Tony's seasoning.
- Slice onion in thin 1/2 rings, then cut across two or three more times.
- Add olive oil when skillet is hot.
- Finely dice garlic cloves.
- Add chicken, onion and garlic to skillet when oil is hot.
- Salt boiling water and add pasta.
- Keep stirring contents in skillet.
- Put asparagus tips (per instructions) in microwave for 4 minutes, redistribute in their bag after 2 minutes.
- Cut Velveeta in small squares.
- Reduce heat to medium/low.
- Add tips to skillet; stir.
- Add Velveeta to skillet; stir.
- Sprinkle with Tony's seasoning, stir.
- Thoroughly drain pasta and add to skillet.
- Sprinkle with Tony's, stir.
- Serve when cheese is melted and thickens.
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RECIPE SUBMITTED BY
Milann Taylor
Waller, TX