ONE POT

Easy Chicken Alfredo with Biscuits

6 servings | Prep Time: 20 Minutes | Start to Finish: 35 Minutes

• 1 tablespoon olive oil
• 1¼ lb boneless skinless chicken breasts, cut into 1-inch cubes
• 3 cups sliced zucchini (about 4 medium or 1 lb)
• 2 cups Original Bisquick® mix
• ½ cup shredded Parmesan cheese (2 oz)
• 3 tablespoons chopped fresh basil leaves
• ⅔ cup milk
• ¾ cup Alfredo pasta sauce
• 1 cup chopped tomatoes

1 Heat oven to 400°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Cook chicken and zucchini in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.

2 Meanwhile, in medium bowl, stir together Bisquick mix, cheese, 2 tablespoons of the basil and the milk until soft dough forms.

3 Stir Alfredo sauce into chicken mixture. Move mixture toward center of skillet. Drop 12 heaping tablespoonfuls of dough around edge of skillet.

4 Bake 12 to 14 minutes or until biscuits are golden brown. Spoon tomatoes over chicken mixture. Sprinkle with remaining 1 tablespoon basil.

1 Serving: Calories 470; Total Fat 24g (Saturated Fat 10g, Trans Fat 1.5g); Cholesterol 95mg; Sodium 840mg; Total Carbohydrate 33g (Dietary Fiber 2g); Protein 31g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Vegetable, 3½ Lean Meat, 2½ Fat Carbohydrate Choices: 2

Use It Up This is a great go-to recipe when you find yourself with a bumper crop of zucchini, basil and tomatoes.

Change up the vegetables with fresh broccoli and red bell pepper, or try half yellow summer squash and half zucchini.