This 20-minute one-pot wonder is weeknight perfect. To save time and cut cleanup, we brushed light mayonnaise on the chicken before coating instead of using a classic flour-egg breading method
1 lb. chicken tenders
1/3 cup light mayonnaise
1 1/2 cups Panko crumbs
6 Tbs. olive oil, divided
1/2 tsp. minced garlic
1 (12 oz.) bag pepper-onion blend, thawed
4 cups chopped kale
1 cup canned white beans
2 cups chicken broth
2 Tbs. chopped mixed fresh herbs
8 oz. penne pasta, cooked
1. Brush tenders with mayonnaise; roll in crumbs. In skillet over medium-low heat, cook tenders in 4 Tbs. oil 4 min. or until done, turning once. Set chicken aside.
2. Wipe out skillet. Add remaining oil and next 3 ingredients. Cook 3 min. or until tender. Add last 4 ingredients. Cook until heated. Top with chicken to serve.
*Active time: *20 min.
Total time: 20 min.
Per serving: Cal. 764 Pro. 44g Carb. 90g Fiber 10g Sug. 8g
Chol. 70mg Sod. 559mg Total fat: 26g Sat. 3g Trans. 0g
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