Italian Chicken & Vegetable Skillet with Mozzarella & Grana Padano Cheese

Italian Chicken & Vegetable Skillet

with Mozzarella & Grana Padano Cheese

Group Created with Sketch. 35 min 10 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving
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This deliciously cheesy dish boasts plenty of the classic, comforting flavors of Italian-American cuisine, like bites of tender chicken, zucchini, sweet peppers, onion, and olives—all simmered in a robust tomato sauce seasoned with spicy red pepper flakes and a traditional blend of herbs.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Italian Chicken & Vegetable Skillet with Mozzarella & Grana Padano Cheese
Title
  • 10 oz Chopped Chicken Breast
  • 1 14-Ounce Can Whole Peeled Tomatoes
  • 2 cloves Garlic
  • 4 oz Sweet Peppers
  • 1 Zucchini
  • 2 Tbsps Tomato Paste
  • 4 oz Fresh Mozzarella Cheese
  • ½ oz Sweet Piquante Peppers
  • 1 oz Pitted Niçoise Olives
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Yellow Onion
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Combine in a bowl. Place the tomatoes in a bowl and gently break apart with your hands. Roughly chop the pickled peppers and olives; combine in a bowl. Tear the mozzarella into bite-sized pieces. Grate the Grana Padano on the small side of a box grater.

Cook the chicken & vegetables:
2 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the Italian seasoning; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

Make the sauce:
3 Make the sauce:

Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the crushed tomatoes and remaining Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the pepper-olive mixture; stir to combine. Evenly top with the mozzarella pieces. Loosely cover the pan with foil. Reduce the heat to medium and cook, without stirring, 3 to 4 minutes, or until the cheese is melted. Turn off the heat. Serve the finished skillet garnished with the grated Grana Padano. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Combine in a bowl. Place the tomatoes in a bowl and gently break apart with your hands. Roughly chop the pickled peppers and olives; combine in a bowl. Tear the mozzarella into bite-sized pieces. Grate the Grana Padano on the small side of a box grater.

2 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the Italian seasoning; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

Cook the chicken & vegetables:
Make the sauce:
3 Make the sauce:

Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the crushed tomatoes and remaining Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. 

4 Finish & serve your dish:

Add the pepper-olive mixture; stir to combine. Evenly top with the mozzarella pieces. Loosely cover the pan with foil. Reduce the heat to medium and cook, without stirring, 3 to 4 minutes, or until the cheese is melted. Turn off the heat. Serve the finished skillet garnished with the grated Grana Padano. Enjoy! 

Finish & serve your dish: