I recently celebrated my 50th birthday (Yikes!) and my longtime friend of 46 years gifted me with a wonderful basket filled with goodies from Williams-Sonoma. This Mushroom and Roasted Garlic Skillet Sauce was one of the delectable items in that basket. I mixed the sauce with chicken, zucchini and pearl couscous to make a fantastic one skillet meal. This sauce had a bold, savory flavor that added the perfect amount of flavor without the need for additional seasoning. It made this impressive meal incredibly quick and easy to make.
This could even be altered to be a vegetarian meal by leaving out the chicken and adding additional vegetables or even beans or tofu!
Chicken, Mushroom & Roasted Garlic Skillet
1 pound boneless, skinless chicken, cut into bite-sized pieces
2 zucchini, diced
1 Jar Williams-Sonoma Mushroom & Roasted Garlic Skillet Sauce
2 cups pearl couscous
2 1/2 cups water or fat free broth
Cook couscous according to container directions with water or broth. Meanwhile, in a skillet sprayed with non-stick spray cook chicken until lightly browned on all sides. Add zucchini and skillet sauce and stir. Once cous cous is cooked, add this to the skillet and stir. Once chicken is cooked all the way through, your dish is ready to serve. Makes about 6 servings.