Skillet Helper: Chicken Italiano

This 15 minute skillet dinner came from a cookbook printed by my county. Using only a couple of chicken breasts and a store bought box of inexpensive mac-n-cheese, I decided to give it a trial run. I liked that it was an easy way to stretch those last few chicken breasts from the freezer that won't be enough on their own for dinner and it also makes a box of convenience mac-n-cheese into a healthier dinner.

This is a great recipe to play around with also, so don't be afraid to add or subtract additional ingredients to suit your taste and preferences! (beans? corn?)

Chicken Italiano Skillet


1 lb. (or 3-4) boneless skinless chicken breasts cut into bite sized pieces
1 green pepper chopped (I only had an orange pepper so I used that)
1 small onion cut into thin wedges
1 (14 1/2 oz) can diced tomatoes do not drain it
1/2 can water (use the empty tomato can)
1 (14 oz) box Deluxe Macaroni and Cheese dinner (the kind with the squeeze pouch of cheese sauce)

Spray large skillet with cooking spray.
Add chicken, onions and peppers, and cook for 5-7 minutes over medium-high heat.
Stir occasionally, until chicken is cooked through.

Stir in entire can of tomatoes, including all the liquid.
 Fill empty tomato can 1/2 with water and add to skillet.
Open box of mac-n-cheese. Remove cheese pouch and set aside till later.
Dump macaroni from box into skillet. Stir well, mixing the pasta down into the liquid.

Bring to a boil.
Reduce heat to low and cover skillet. Simmer for 10 minutes or until macaroni is tender, stirring twice.
Stir in cheese sauce until blended.

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