Two Veggie Chicken Skillet Dish
From MissouriFarmWife 8 years ago
- 40 Minutes to make
- Serves 6
This is a good way to use up leftovers from the refrigerator, or canned goods that are nearing the expiration date. It is easy to substitute ingredients depending on the state of your cupboards.
Ingredients
- 8 ounces of pasta shells or bow ties shopping list
- 1 cup of diced, cooked chicken shopping list
- 1/2 cup diced onion shopping list
- 1 tsp. of garlic paste shopping list
- 3 cups raw spinach shopping list
- 1 1/2 cup frozen or canned peas shopping list
- 3 oz. Cream cheese shopping list
- 3 tbsp. Swiss cheese shopping list
- 1/2 cup sour cream shopping list
- 1/4 cup heavy cream or half and half shopping list
- 1/2 tsp. ground turmeric shopping list
- 1/2 tsp. marjoram shopping list
- 1/2 tsp. pepper shopping list
- 1 cup breaded, fried onions (I used McCormick ready made) shopping list
- coconut oil shopping list
How to make it
- Boil 8 ounces of pasta (I used bow ties) until done. Drain and set aside.
- Fry onion in oil in a large skillet until done.
- Mix in garlic paste.
- Add chicken, spinach, and peas, and continue to cook over medium heat until spinach is cooked through.
- Stir in cream cheese, Swiss cheese, sour cream, and either cream or half and half. Simmer for a few minutes.
- Add spices. Simmer about five minutes.
- Stir in cooked pasta and place into a casserole dish.
- Sprinkle fried onion bits over the top.
- Bake at 325F for about 30 minutes or until the onions are brown.
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