Two-Cheese Chicken with Couscous

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  • 25 min prep time
  • 25 min total time
  • 11 ingredients
  • 6 servings

Ingredients

Chicken Mixture

1
tablespoon vegetable or olive oil
1 1/4
lb. boneless skinless chicken breast halves, cut into 1/2- to 3/4-inch pieces
1/2
teaspoon garlic-pepper blend
1
jar (26 to 28 oz.) chunky pasta sauce
1
jar (4.5 oz.) sliced mushrooms, drained
3/4
cup shredded mozzarella cheese (3 oz.)

Couscous

2
cups water
1
cup uncooked couscous
1/2
teaspoon garlic-pepper blend
1/4
teaspoon salt
1/4
cup grated Parmesan cheese

Directions

  1. 1 In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with 1/2 teaspoon garlic-pepper blend. Cook 2 to 4 minutes or until browned, stirring frequently.
  2. 2 Add pasta sauce and mushrooms. Bring to a boil. Reduce heat to medium; cook 5 to 7 minutes or until sauce is of desired consistency and chicken is no longer pink in center, stirring occasionally.
  3. 3 Meanwhile, bring water to a boil. Remove from heat. Stir in couscous, 1/2 teaspoon garlic-pepper blend and salt; mix well. Cover; let stand 5 minutes.
  4. 4 Stir mozzarella cheese into chicken mixture. Fluff couscous with fork; stir in Parmesan cheese. Serve chicken mixture over couscous. If desired, sprinkle with additional Parmesan cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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