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Creamy Meatball and Garden Vegetable Skillet

(1)
  1 reviews
  • 25 min prep time
  • 25 min total time
  • 4 ingredients
  • 4 servings
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This simple skillet combines precooked meatballs, a frozen vegetable medley and seasoned cream cheese to create a delicious and flavorful weeknight meal.

Ingredients

1
bag (16 oz) frozen cooked meatballs, thawed
1/2
cup (4 oz) chive & onion cream cheese spread (from 8-oz tub)
1
cup Progresso™ chicken broth (from 32-oz carton)
2
bags (12 oz each) frozen garden vegetable medley

Steps

  • 1 In 12-inch nonstick skillet, cook meatballs over medium heat 5 to 7 minutes, stirring occasionally, until browned on all sides.
  • 2 Add cream cheese spread and chicken broth. Heat to simmering. Cook uncovered over medium heat 7 to 10 minutes, stirring occasionally, until sauce begins to thicken.
  • 3 Meanwhile, cook vegetables as directed on bags. Stir in just before serving.
  • 1 In 12-inch nonstick skillet, cook meatballs over medium heat 5 to 7 minutes, stirring occasionally, until browned on all sides.
  • 2 Add cream cheese spread and chicken broth. Heat to simmering. Cook uncovered over medium heat 7 to 10 minutes, stirring occasionally, until sauce begins to thicken.
  • 3 Meanwhile, cook vegetables as directed on bags. Stir in just before serving.

Expert Tips

Soft, seasoned, spreadable cheese, also known as Boursin, found in the refrigerated specialty cheese section of the grocery store, adds nice depth of flavor and creaminess. Use this in place of cream cheese spread, if desired.

Sauce tends to thicken as it stands; add additional chicken broth to thin out as necessary.

Nutrition Information

No nutrition information available for this recipe
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