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Sautéed Chicken Breast with Creamed Corn & Edamame

Flavourfully Wholesome
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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories370
Calories from Fat110
Total Fat12g
Saturated Fat2g
Trans Fat0g
Cholesterol95mg
Sodium670mg
Total Carbs21g
Dietary Fiber3g
Sugars4g
Protein41g
Calcium10%
Iron15%
Vitamin C20%
Vitamin A25%

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Serve chicken over creamed corn. Sprinkle with bacon and garnish, if desired, with chopped fresh basil.