chicken and vegetable skillet
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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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prep time
20 Min
cook time
40 Min
method
Saute
Ingredients For chicken and vegetable skillet
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1 lbchicken tenders or boneless breasts
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114 oz can diced tomatoes, any flavor
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16 oz can tomato paste
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1medium green pepper
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1large zucchini
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1medium onion
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4celery stalks
How To Make chicken and vegetable skillet
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1Cut chicken into bite sized pieces and season to taste with salt, pepper, basil, garlic, or any seasoning you like.
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2In skillet, brown chicken in small amount of oil. Remove from skillet and set aside.
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3Cut veggies into bite sized pieces (not too small or they will get mushy) Add veggies to skillet and saute until tender.
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4Stir 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.
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5Serve over spaghetti or rice.
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6NOTE: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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