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Buffalo Skillet Chicken

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  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 1 lb. boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 3/4 cups water
  • 1 cup frozen peas and carrots
  • 1/2 cup 2% milk
  • 1 package Knorr® Pasta Sides™ - Alfredo
  • 2 Tbsp. cayenne pepper sauce
  • 1/2 cup sliced celery
  • 1/4 cup crumbled blue cheese

NUTRITIONAL INFORMATION

 

Amount per serving

Calories350
Calories from Fat110
Total Fat12g
Saturated Fat5g
Trans Fat0g
Cholesterol85mg
Sodium690mg
Total Carbs25g
Dietary Fiber3g
Sugars5g
Protein33g
Calcium15%
Iron10%
Vitamin C15%
Vitamin A25%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
  • 2 Stir in remaining 1 tablespoon Spread, water, green peas and carrots and milk into same skillet and bring to a boil over high heat. Stir in Knorr® Italian Sides™ - Alfredo and return to a boil. Reduce heat to medium and cook, stirring occasionally, 8 minutes or until pasta is tender.
  • 3 Return chicken to skillet, then stir in cayenne pepper sauce. Top with celery and blue cheese.