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McCormick Seasoning Mix Tuscan Chicken & Vegetables One Skillet - 0.87 Oz

McCormick Seasoning Mix Tuscan Chicken & Vegetables One Skillet - 0.87 Oz

Seasoning Mix, Tuscan Chicken & Vegetables

Oregano, lemon, sun-dried tomato. Per 2 tsp Mix: 10 calories; 0 g sat fat (0% DV); 300 mg sodium (13% DV); 0 g total sugars. All done, in one! Questions? Call 1-800-632-5847. For recipes, visit Packed in USA.
Nutrition Facts

Serving Size: 2tsp.
Servings Per Container: About 6
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 0g 0%
Saturated Fat Amount Per serving (-) (-)
Trans Fat Amount Per serving (-)
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving (-) (-)
Sodium Amount Per serving 300mg 13%
Total Carbohydrate Amount Per serving 2g 1%
Dietary Fiber Amount Per serving (-) (-)
Sugars Amount Per serving (-)
Protein Amount Per serving 0g 0%
Vitamin A (-)
Vitamin C (-)
Calcium (-)
Iron 2%
Sea Salt, Garlic, Spices (Including Basil, Oregano, Red Pepper), Onion, Modified Corn Starch, Sugar, Sun-Dried Tomato, Red & Green Bell Pepper, Parmesan Cheese (Cultured Part-Skim Cow's Milk, Salt, Enzymes), Salt & Lemon Oil.
Product Attributes
Directions Tuscan Chicken & Vegetables: Prep Time: 5 minutes. Cook Time: 15 minutes. Makes 6 servings. You Will Need: 1 pkg-Mccormick One Seasoning Mix; 2 tbsp-oil; 1 lb-chicken tenders or boneless chicken breasts, cut into strips; 1 can-(14 1/2 oz) diced tomatoes, undrained; 1 can-(15 oz) white (cannellini) beans or any variety of beans, rinsed and drained; 1 pkg-(6 oz) baby spinach leaves. Directions: (1) Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 8 minutes or until browned and cooked through. Remove chicken from skillet. (2) Stir in tomatoes, beans and Seasoning Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes. (3) Return chicken to skillet. Stir in spinach; cook 2 minutes or just until spinach is wilted. Kitchen Tips: Try any variety of diced tomatoes, such as fire-roasted, petite or no salt added; Substitute 1-1/2 cups cut-up fresh, frozen or canned (drained) vegetables for the beans; Try chopped kale (about 4 to 5 cups) in place of the spinach.


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