Fresh Skillet Vegetables

Try this along side grilled chicken, steak, or fish. WAY better than a boring baked potato!

1 1/2 teaspoon olive oil
2 large zucchini, cubed
2 large red and/or yellow bell peppers, cubed
1/2 cup chopped onion
4 cloves garlic, finely chopped
1 tablespoon loosely packed fresh basil leaves, chopped
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Directions:

In 12-inch skillet, heat oil over medium-high heat and cook zucchini, red peppers, onion and garlic, stirring frequently, 5 minutes.

Add basil and black pepper. Reduce heat to low and cook, stirring occasionally, 3 minutes or until vegetables are crisp-tender.

To serve, sprinkle with cheese.

Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken

Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken:

4 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon butter
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked quick-cooking brown rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese


Directions:


Season the chicken with the garlic powder and black pepper.
Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese."