Ready-to-eat skillet vegetables are very popular because they make a quick warm dinner or lunch. Here are some tips on how you can use them.
Vegetables for skillet with chicken
- approx. 500 g chicken fillets,
- 1 packet of pan vegetables,
- salt, pepper, herbes de Provence.
Cut the chicken into small cubes, add salt and pepper. Cut the onion into smaller pieces as well, e.g. into feathers. Heat up a frying pan with a bit of fat, and then add the meat. Stir from time to time, and then add the vegetables to the frying pan and the onion. Heat the frying pan over a high heat, then reduce the heat and simmer until soft. Season with herbes de Provence.
Skillet vegetable casserole
- 1 package of skillet vegetables,
- 1 packet of pasta,
- 300 g of 30% cream,
- half a jar of concentrate,
- salt, pepper, parsley.
First cook pasta according to the instructions on the package. Cut the ham into slices and small pieces, cut the onion into feathers. Fry everything together with the vegetables in a pan with a little fat. Combine the cream with the concentrate, season with salt, pepper and parsley. In an ovenproof dish put cooked pasta, mix it with vegetables and ham, and pour over the sauce. Optionally you can sprinkle with cheese.