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White Cheddar Chicken & Brussels Sprouts

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  • 4 Tbsp. (60 mL) olive oil, divided
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 12 ounces (350 g) Brussels sprouts, trimmed and quartered (about 3 cups) [750 mL]
  • 1 large clove garlic, chopped
  • 2 cups (500 mL) water, divided
  • 1/4 cup (60 mL) 2% milk
  • 1 package Knorr Selects® White Cheddar Broccoli with Cavatappi Pasta
  • 1 orange bell pepper, sliced
  • 2 strips bacon, crisp cooked and crumbled

NUTRITIONAL INFORMATION

 

Amount per serving

Calories420
Total Fat21g
Saturated Fat4g
Trans Fat0g
Cholesterol95mg
Sodium440mg
Total Carbs27g
Dietary Fiber6g
Sugars5g
Protein34g
Vitamin D0mcgs
Calcium113mg
Iron3mg
Potassium871mg

  • 1 HEAT 1 Tbsp. (15 mL) of the olive oil in a large nonstick pan over medium-high heat. Season your chicken with salt and pepper, if you'd like. Add your chicken and cook 4 minutes or until thoroughly cooked. Remove from pan; set aside. Heat 2 Tbsp. (30 mL) of the remaining olive oil in same pan over medium-high heat and cook your Brussels sprouts, stirring occasionally, about 4 minutes or until browned. Stir in garlic and cook until fragrant, about 30 seconds. Add 1/2 cup (125 mL) water to pan and cook, covered, 4 minutes or until Brussels sprouts are tender. Remove Brussels sprouts from pan; set aside. Pour off any excess liquid from pan.
  • 2 POUR remaining 1 1/2 (375 mL) cups water, milk and remaining 1 Tbsp. (15 mL) of the olive oil into the same pan and bring to a boil. Stir in Knorr Selects® and orange bell pepper and return to a boil, then lower the heat to medium-high and boil covered 7 minutes, stirring frequently.
  • 3 STIR in your chicken and Brussels sprouts. Sprinkle with bacon. Now it's delicious. Dig in!