White cheddar chicken & brussels sprouts

Heat 1 Tbsp. (15 mL) of the olive oil in a large nonstick pan over medium-high heat. Season your chicken with salt and pepper, if you'd like. Add your chicken and cook 4 minutes or until thoroughly cooked. Remove from pan; set aside. Heat 2 Tbsp. (30 mL) of the remaining olive oil in same pan over mediumhigh heat and cook your Brussels sprouts, stirring occasionally, about 4 minutes or until browned. Stir in garlic and cook until fragrant, about 30 seconds. Add 1/2 cup (125 mL) water to pan and cook, covered, 4 minutes or until Brussels sprouts are tender. Remove Brussels sprouts from pan; set aside. Pour off any excess liquid from pan.

Pour remaining 1 1/2 (375 mL) cups water, milk and remaining 1 Tbsp. (15 mL) of the olive oil into the same pan and bring to a boil. Stir in Knorr Selects™ and orange bell pepper and return to a boil, then lower the heat to medium-high and boil covered 7 minutes, stirring frequently.