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Overhead photo of Balsamic Chicken Veggie Skillet with bowl
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Balsamic Chicken Vegetable Skillet

Busy weeknights call for quick and simple recipes that are big on flavor. Reach into your "Cantry" and get most of what you need to make this delicious Balsamic Chicken Vegetable Skillet for dinner tonight. Not to mention, celebrating National Canned Food Month!
Course Main Dishes
Cuisine American
Keyword balsamic chicken, chicken skillet, easy weeknight recipes, vegetable skillet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 233kcal
Author Shannah Coe

Ingredients

  • 2 cups Swanson canned chicken broth
  • 1 cup farro
  • 2 Tablespoons butter
  • 1 bell pepper any color, large dice
  • 1/2 14.5 oz can Del Monte chopped spinach drained
  • 1 can Del Monte sliced carrots drained
  • 2 Tablespoons canned Old El Paso diced green chiles
  • 1 large can Swanson chicken breast
  • 2 Tablespoons balsamic vinegar
  • 1/4 cup crumbled goat cheese

Instructions

  • In a large pan, bring broth to a boil. Add farro and a pinch of salt. Stir. Reduce heat and cover. Cook for 15 minutes, stirring occasionally.
    2 cups Swanson canned chicken broth, 1 cup farro
  • Stir in bell pepper pieces and butter. Cook for 2-3 minutes.
    2 Tablespoons butter, 1 bell pepper
  • Stir in spinach, carrots, chiles, and chicken. Cook for 5 minutes.
    1/2 14.5 oz can Del Monte chopped spinach, 1 can Del Monte sliced carrots, 2 Tablespoons canned Old El Paso diced green chiles, 1 large can Swanson chicken breast
  • Stir in balsamic vinegar. Remove from heat and top with crumbled goat cheese.
    2 Tablespoons balsamic vinegar, 1/4 cup crumbled goat cheese

Nutrition

Serving: 1g | Calories: 233kcal | Carbohydrates: 14g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 380mg | Fiber: 2g | Sugar: 3g