recipes

In 12-inch nonstick skillet, heat oil over medium-high heat.

Add chicken; cook 3 to 4 minutes, stirring occasionally, until chicken is lightly browned and no longer pink in center.

Add cooking sauce, salt and pepper; heat to boiling.

Stir in vegetables and rice; sprinkle with cheese.

Remove from heat.

Cover; let stand 5 to 7 minutes or until liquid is absorbed.

Spray 10-inch skillet with cooking spray; heat over medium-high heat.

Add chicken; cook 2 to 4 minutes, turning occasionally, until browned.

Add cooking sauce and ravioli to skillet.

Heat to boiling.

Reduce heat to medium; cook uncovered 7 to 9 minutes or until ravioli are tender.

Stir in half-and-half.

Reduce heat; simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for thicker sauce).

Sprinkle with bacon, cheese and basil.

In covered 2-quart saucepan, cook green beans in small amount of boiling salted water 8 to 10 minutes or until crisp-tender.

Drain; place beans in enough ice water to cover.

Let stand until cool.

Drain again; set aside.

Meanwhile, in 12-inch skillet, heat oil over medium heat.

In large bowl, toss chicken with oregano.

Add chicken to skillet; cook 5 to 6 minutes, stirring frequently, until no longer pink in center.

Remove chicken from skillet; set aside.

Add squash to same skillet; cook and stir over medium-high heat Minutes.

Stir in green beans, cannellini beans, broth, garlic and chicken.

Heat to boiling.

Add tomatoes, basil, salt and pepper; cook about 1 minute longer or until thoroughly heated.