Chicken Nugget Parmesan Stew
If you have children, chances are you have some sort of “nugget” in the freezer. Breaded fish nuggets or vegetarian nuggets can be substituted for the chicken.
INGREDIENTS | SERVES 6
1 pound frozen breaded chicken nuggets
2 tablespoons olive oil
2 cups diced zucchini
1 cup diced yellow squash
½ cup sliced baby carrots
1 small onion, diced
1 (26-ounce) jar ready-to-serve pasta sauce
1 cup chicken broth or water
2 cups shredded Italian cheese blend
Place nuggets on a baking sheet lined with nonstick foil. Bake according to package directions, until nuggets are browned and crisp. Remove from oven; set aside.
In a heavy saucepan, heat olive oil over medium-high heat. Add zucchini, squash, carrots, and onion; sauté until vegetables are crisp-tender, about 3 or 4 minutes.
Add pasta sauce and broth or water. Reduce heat to medium; simmer 15 minutes.
Pour stew into a baking dish. Carefully drop chicken nuggets over sauce in a single layer; sprinkle cheese over all. Bake in 350°F oven for 10 minutes, or until cheese is melted and lightly browned. Let stand 5 minutes before serving.
