Chicken And Vegetable Skillet Recipe

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Chicken and Vegetable Skillet

Needy Holler Small

By
@Needy

I got this recipe from my sister. It is a very flexible dish as you may use as much or as little of each veggie as you desire. My sister serves this over spaghetti as an alternative to the traditional spaghetti sauce; I served it over rice and my husband loved it. A definite keeper!


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Rating:

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Prep:

20 Min

Cook:

40 Min

Method:

Saute

Ingredients

1 lb
chicken tenders or boneless breasts
1
14 oz can diced tomatoes, any flavor
1
6 oz can tomato paste
1
medium green pepper
1
large zucchini
1
medium onion
4
celery stalks

Directions Step-By-Step

1
Cut chicken into bite sized pieces and season to taste with salt, pepper, basil, garlic, or any seasoning you like.
2
In skillet, brown chicken in small amount of oil. Remove from skillet and set aside.
3
Cut veggies into bite sized pieces (not too small or they will get mushy) Add veggies to skillet and saute until tender.
4
Stir in undrained tomatoes, tomato paste, and 1 cup water (or chicken broth). Return chicken to skillet and bring to boil. Cover and simmer about 30 minutes.
5
Serve over spaghetti or rice.
6
NOTE: You may use as much green pepper, onion, celery, and zucchini as you like. If sauce thickens too much during simmer time, add water or chicken broth as needed.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American