chicken and vegetable skillet
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
yield
Ingredients
- 1 pound 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
How To Make chicken and vegetable skillet
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Step 1Cut chicken into bite sized pieces and season to taste with salt, pepper, basil, garlic, or any seasoning you like.
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Step 2In skillet, brown chicken in small amount of oil. Remove from skillet and set aside.
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Step 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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Step 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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Step 5Serve over spaghetti or rice.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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