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Yields8 Servings
 3 tbsp VSOP Extra Virgin Olive Oil, your favorite single varietal
 ½ medium Onion, diced
 ½ medium Green Bell Pepper, diced
 ½ whole Jalapeno Pepper, seeded & finely minced 2 cloves Garlic, minced
 1 ½ lbs Boneless Skinless Chicken Breast, or boneless, skinless chicken thighs. trimmed and cut into 1 inch cubes
 1 tsp Fine Sea Salt, to taste
 1 tsp Fresh Cracked Black Pepper, to taste
 ½ tsp Onion Powder
 ½ tsp Garlic Powder, we love penzeys roasted garlic powder
 1 tsp Dried Basil, we love penzeys french basil
 1 tsp Dried Oregano, we love penzeys turkish oregano
 8 oz Bagged Spinach
 16 oz Frozen Broccoli, Cauliflower and Carrots
 2 tbsp VSOP Extra Virgin Olive Oil, your favorite single varietal
 2 tbsp All-Purpose Flour
 1 ¼ cups Chicken Stock, or vegetable stock
1

Place a large covered skillet over medium high heat. Add the olive oil and saute the onions and peppers for about 5 minutes until softened. Grate the cheeses and set aside for later (bagged pre-grated cheeses contain anti-caking agents that will make the sauce grainy).

2

Add the jalapeno pepper and garlic and saute for another 2-3 minutes. Add the chicken and saute for about 5 minutes. Add all of the seasonings to the chicken and cook for another 5 minutes until chicken is almost fully cooked.

3

Add the bagged spinach to the pan and 1/4 cup of the chicken broth. Cover the pan and cook until the spinach has wilted down and the chicken is fully cooked.

4

Place frozen vegetables in microwave and cook according to package directions. Remove the chicken, peppers and onions to a bowl and cover with plastic wrap. Add 2 tablespoons of olive oil to pan over medium heat. Add 2 tablespoons of flour and cook for about 2-3 minutes. Whisk in chicken stock and juices from the cooked chicken/onions/peppers and cook until sauce begins to thicken (stirring constantly), 3-4 minutes.

5

Once the sauce has thickened turn the heat to low and slowly add the cheeses. Stir until the cheese is completely melted. Add the chicken mixture and microwaved vegetables. Stir to combine. Serve over brown rice, quinoa, or pasta if you like. Enjoy!

Ingredients

 3 tbsp VSOP Extra Virgin Olive Oil, your favorite single varietal
 ½ medium Onion, diced
 ½ medium Green Bell Pepper, diced
 ½ whole Jalapeno Pepper, seeded & finely minced 2 cloves Garlic, minced
 1 ½ lbs Boneless Skinless Chicken Breast, or boneless, skinless chicken thighs. trimmed and cut into 1 inch cubes
 1 tsp Fine Sea Salt, to taste
 1 tsp Fresh Cracked Black Pepper, to taste
 ½ tsp Onion Powder
 ½ tsp Garlic Powder, we love penzeys roasted garlic powder
 1 tsp Dried Basil, we love penzeys french basil
 1 tsp Dried Oregano, we love penzeys turkish oregano
 8 oz Bagged Spinach
 16 oz Frozen Broccoli, Cauliflower and Carrots
 2 tbsp VSOP Extra Virgin Olive Oil, your favorite single varietal
 2 tbsp All-Purpose Flour
 1 ¼ cups Chicken Stock, or vegetable stock

Directions

1

Place a large covered skillet over medium high heat. Add the olive oil and saute the onions and peppers for about 5 minutes until softened. Grate the cheeses and set aside for later (bagged pre-grated cheeses contain anti-caking agents that will make the sauce grainy).

2

Add the jalapeno pepper and garlic and saute for another 2-3 minutes. Add the chicken and saute for about 5 minutes. Add all of the seasonings to the chicken and cook for another 5 minutes until chicken is almost fully cooked.

3

Add the bagged spinach to the pan and 1/4 cup of the chicken broth. Cover the pan and cook until the spinach has wilted down and the chicken is fully cooked.

4

Place frozen vegetables in microwave and cook according to package directions. Remove the chicken, peppers and onions to a bowl and cover with plastic wrap. Add 2 tablespoons of olive oil to pan over medium heat. Add 2 tablespoons of flour and cook for about 2-3 minutes. Whisk in chicken stock and juices from the cooked chicken/onions/peppers and cook until sauce begins to thicken (stirring constantly), 3-4 minutes.

5

Once the sauce has thickened turn the heat to low and slowly add the cheeses. Stir until the cheese is completely melted. Add the chicken mixture and microwaved vegetables. Stir to combine. Serve over brown rice, quinoa, or pasta if you like. Enjoy!

Cheesy Asiago Skillet Chicken

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