Chicken Picante with Potato Pancake

Campbell's Chicken Picante with Potato Pancake Recipe

This one skillet dish has it all....chicken and zucchini in a zesty picante sauce, served over an easy-to-make potato pancake and topped with cheese...and it's on the table in just 35 minutes!

At a glance

Prep

10 min.

Total

35 min.

Serves

4

Servings: about 1 cup each

Cook: 25 min.

Cost per recipe: $9.11

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2 tablespoons vegetable oil
1/2 of a 30-ounce package frozen country-style shredded hash-brown potatoes
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 medium zucchini, cut in quarters and sliced (about 2 cups)
1 1/2 cups Pace® Picante Sauce
1/3 cup shredded Swiss cheese

How to Make It

  • 1

    Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the potatoes and press into the bottom of the skillet, forming a solid "pancake".  Cook for 10 minutes or until the potato pancake is well browned on both sides, carefully turning the potato pancake over halfway through the cook time.  Do not stir.  Remove the potato pancake from the skillet and keep warm.

  • 2

    Add the chicken to the skillet and cook until well browned, stirring occasionally.  Stir in the zucchini and picante sauce and cook until the zucchini is tender and the chicken is cooked through, stirring occasionally.  Spoon the chicken mixture over the potato pancake.  Sprinkle with the cheese.

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Recipe Nutritional Information

Made With

Pace Picante Sauce

calories

355

totalfat

13g

saturatedfat

3g

cholesterol

76mg

sodium

736mg

totalcarbohydrate

27g

dietaryfiber

5g

protein

30g

vitamina

10%DV

vitaminc

15%DV

calcium

11%DV

iron

11%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Cooking Basics: You can flip the potato pancake with a large spatula to brown both sides, or you can brown the bottom and slide the pancake out of the skillet onto a large plate.  Place the skillet upside-down over the pancake and invert so that the pancake lands in the skillet, uncooked-side down.  Cook until the bottom is well browned.
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RID#60753

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