Archive for the ‘Italian-blend Cheese’ Category

Saucy Chicken Italiano

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 28 min
Makes: 4 servings

  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1 onion, thinly sliced, separated into rings
  • 1 red pepper, cut into thin strips
  • 1 cup fat-free reduced-sodium chicken broth
  • 1/2 cup KRAFT Classic Caesar Dressing
  • 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
  1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 min. on each side or until cooked through (165ºF).
  2. Add vegetables, broth and dressing; cover. Cook on medium heat 6 to 8 min. or until vegetables are crisp-tender.
  3. Spoon vegetables onto platter; top with chicken, sauce and cheese.

Serving Suggestion: Serve over hot cooked pasta, such as linguine or fettuccine.

**Personal Review: YUM!!!  This was really simple to make and tasted great.  I think I might marinate the chicken in the dressing before hand next time to give it a little bit more flavor.  I loved this – I went back for seconds and Jason was excited to take the rest into work for leftovers.**


Skillet Summer Squash Parmesan

Recipe & picture courtesy of Family Circle

Makes: 6 servings
Prep: 15 minutes
Cook: 25 minutes
Bake: 20 minutes

  • 3 large summer squash, about 2 pounds
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 4 plum tomatoes, thinly sliced
  • 1 can (14-1/2 ounce) Italian flavored diced tomatoes
  • 2 cups reduced-fat Italian blend shredded cheese
  • 1/4 cup grated Parmesan
  • 1/2 pound whole wheat spaghetti
  1. Heat oven to 400°F. Cut squash on the diagonal into 1/4-inch slices. Season with 1/4 teapoon each garlic salt and pepper. Spray 2 baking sheets with cooking spray and place squash slices on pans. Bake at 400°F for 20 minutes.
  2. Season tomato slices with remaining 1/4 teaspoon each garlic salt and pepper. Spoon 1/3 of the diced tomatoes into the bottom of a large nonstick skillet. Layer half the squash, half the tomato slices, 1/3 of the diced tomatoes and half the cheese. Repeat layering. Top with Parmesan cheese.
  3. Cover and simmmer for 25 minutes over low heat.
  4. Meanwhile, prepare pasta following package directions.

**Personal Review:  This came out “OK” – I let it all simmer longer than 25 because I wanted more tender tomatoes.  It was missing something though – I haven’t figured out what it is yet.**