Chicken Tuscany with Tomatoes
Tired of chicken in creamy sauces? Add the zing of tomatoes to bite sized chicken pieces and chase cold-weather blues away. This easy recipe is good all year round!
Serving: 4
Prep Time: 25 minutes
Cook Time: 9 minutes
Total Time: 34 minutes
INGREDIENTS:
2 cups of cooked rice
2-3 boneless chicken breasts
1 14 ounce can stewed Italian tomatoes
1 small can of mushrooms
1 small red onion, peeled and thinly sliced
DIRECTIONS:
1. Cook rice as directed; set aside.
2. Cut chicken into bite sized pieces and season to taste: try dried basil, pepper, or rosemary. Brown in a medium-sized oiled saute pan.
3. Add rest of ingredients to skillet and simmer for 5-7 minutes. Serve over hot rice.
Cook's Notes: If you prefer fresh mushrooms, saute them first and set them aside while browning the chicken pieces.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 233
Total Fat: 2 g
Carbohydrates: 30 g
Protein: 23 g
