Sautéed Chicken Breast with Creamed Corn & Edamame

Name: Sautéed Chicken Breast with Creamed Corn & Edamame
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 slices reduced sodium bacon, chopped; 4 boneless, skinless chicken breast halves, (about 1 1/4 lb./ 560 g), cut into bite-size pieces; 1 1/2 cups (375 mL) shelled edamame; 1 package Knorr ® Creamy Garlic Pasta Sauce Mix; 2 ears corn, kernels removed

The Knorr sauteed chicken breast with creamed corn and edamame recipe is the perfect choice for your next dinner. Check out this recipe today!

20 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

2 slices reduced sodium bacon, chopped
4 boneless, skinless chicken breast halves, (about 1 1/4 lb./ 560 g), cut into bite-size pieces
1 1/2 cups (375 mL) shelled edamame
1 package Knorr ® Creamy Garlic Pasta Sauce Mix
2 ears corn, kernels removed

Cook bacon in large nonstick skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Remove bacon and dippings, leaving 1 tablespoon (15 mL) drippings in skillet.
Season chicken, if desired, with salt and pepper. Heat same skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes; remove chicken and set aside.
Add 1/2 cup (125 mL) water and edamame to skillet and bring to a boil over medium-high heat. Cook covered until edamame are tender, about 5 minutes. Combine Knorr® Creamy Garlic Pasta Sauce Mix with 1-1/2 cups (375 mL) milk, then stir into skillet. Add corn and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, until thickened, about 5 minutes.
Serve chicken over creamed corn. Sprinkle with bacon and garnish, if desired, with chopped fresh basil.