Chicken Minestrone Skillet Dinner
A main dish twist to the favorite Italian minestrone soup, this one-pan meal cooks in just 20 minutes.
1 Tbsp. olive oil
1 1/2 lbs. boneless, skinless chicken breast halves (4 small)
2 cans (14.5 oz. each) Del Monte® Vegetable and Bean Blends Country Style not drained
1 can (14.5 oz.) Del Monte® Petite Diced Tomatoes, not drained
1/2 cup uncooked elbow macaroni
1/2 tsp. dried oregano or 2 tsp. fresh oregano
1/4 tsp. dried rosemary, crushed or 1/2 tsp. chopped fresh rosemary
Shredded Parmesan cheese
Heat oil in a deep 10-inch skillet over medium-high heat. Add chicken and brown 3 minutes on each side.
Push chicken to side of pan. Add vegetables, tomatoes, macaroni, oregano and rosemary; stir. Arrange chicken evenly in skillet.
Bring to a simmer over medium-high heat. Cook 4 minutes; stir pasta and turn chicken over. Cook 3 to 6 more minutes, stirring frequently, or until pasta is cooked and chicken is no longer pink inside and internal temperature reaches 165°F. Serve with Parmesan cheese.