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To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice.
Quick-cooking chicken cutlets are coated in a garlic cream sauce, while spinach adds a boost of color and nutrition in this easy, one-skillet recipe. Serve over pasta or whole grains to soak up ...
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the pepper and onion in the skillet and cook until they're tender-crisp. Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling. Spoon about 1/2 cup chicken mixture down the center of each ...
This creamy spinach-and-artichoke chicken skillet serves up the classic combo often reserved for dips and elevates it to main-dish status with the addition of quick-cooking chicken cutlets. View ...
1. In a large skillet, heat the canola oil until shimmering. Add the onion, bell pepper, garlic and chili powder and season with salt and pepper. Cook over high heat, stirring, until softened and browned in spots, about 5 minutes. Add the beef and gravy and cook, stirring, until just heated through, 1 minute.
2 tbsp vegetable oil; 4 skinless, boneless chicken breast half or 1 beef sirloin steak (about 1 pound), cut into strips; 1 medium green or red pepper, cut into 2-inch-long strips (about 1 1/2 cups ...
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The sauce in this creamy balsamic chicken and mushroom skillet recipe strikes the perfect balance of acidity and sweetness. The shallots, garlic and thyme add aroma and flavor to the dish.