Chicken Primavera Potatoes
Get creative with your next baked potato. Try this chicken primavera potatoe recipe that calls for rotisserie chicken blended with yummy seasonings.
Ingredients
Serves4
2 cups | Rotisserie chicken, from the deli, shredded |
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4 | Baking potatoes, scrubbed |
1, 14.5 oz. can | Reduced-sodium chicken broth |
2 tsp. | Soy sauce |
1/8 tsp. | Red pepper flakes, crushed |
1 Tbsp. | Cornstarch |
1 Tbsp. | Olive oil |
2 cloves | Garlic, minced |
1/2 | Red bell pepper, seeded, cut into small thin strips |
1 | Yellow summer squash, halved and sliced |
1 cup | Pea pods, fresh and cut in half |
2/3 cup | Fresh asparagus spears, cut in 1-inch pieces |
Directions
Pierce potatoes with fork. Microwave on HIGH 11 to 15 minutes or until tender, rearranging once.
In a small bowl, combine the chicken broth, soy sauce, pepper and cornstarch; set aside.
Heat oil in a large skillet over medium-high heat. Add the pea pods, peppers and asparagus, cook 5 to 6 minutes, or until tender. Add the chicken, garlic and squash. Cook 5 to 6 minutes, or until the chicken is heated through.
Whisk the broth mixture into the pan. Cook, stirring 2 to 3 minutes, until the broth is thick.
Place potatoes on serving plates. Split and fill with chicken mixture. Serving suggestion: serve with cornbread.