Cheesy Chicken and Vegetables
1 tablespoon vegetable oil
1 lb uncooked chicken breast tenders (not breaded)
1/2 teaspoon pepper
2 bags (12 oz) frozen broccoli & cheese sauce
2 teaspoons dried basil leaves
1/4 cup grated Parmesan cheese
1.In 12-inch nonstick skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sprinkle with pepper. Cook 4 to 5 minutes, turning occasionally, until brown.
2.Stir in frozen vegetables with sauce chips. Reduce heat to medium-low. Cook 10 minutes, stirring frequently, until chicken is no longer pink in center, sauce chips have melted and vegetables are tender.