If you like your weeknight dinners to be Quick and Easy but still real tasty, like we do, then this one will definitely the bill.
I timed it and it took 25 minutes. And that was starting with frozen chicken tenders.
So let’s get our Quick and Easy One Pot Weeknight Dinner going.
Put the chicken in the microwave to thaw out. Cut the potato into bite size pieces.
Put a skillet on at medium high and swirl in a couple of tablespoons of olive oil.
When the chicken tenders have thawed put them in the skillet and add the potatoes. Sprinkle with salt and pepper.
Cut up the veggies. Tonight we have onions, tomatoes, asparagus, zucchini and garlic but any vegetables will work just fine. The only thing to remember is that some cook quicker than others and should be added to the pan last.
So with this ensemble we are going to put in the onions, asparagus and the zucchini and hold the garlic and tomatoes back.
Salt and pepper the new arrivals. When the onions start to get translucent push everything off towards the sides of the skillet and put the garlic in the bare spot left in the middle.
Squeeze some lemon juice on the garlic and put the tomatoes on top.
Let it cook for just a minute and then mix all together.
Sprinkle in the parmesan and stir it all up some more.
Then sit down and enjoy your quick and easy weeknight dinner.
We had a bottle of Ruffino Riserva Ducale Chianti with ours and it hit the spot.
(It was on sale!)