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 A yummy Alfredo sauce variation of this recipe is noted under "Comments" below |
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This skillet meal makes a healthy stovetop supper and won't heat up the kitchen doing so.
Ingredientes
- 1 lb. each boneless/skinless chicken breast and thighs, cut into 3-ounce size portions
- 2 tablespoons olive oil (or more as needed)
- 1 onion, cut in half and then sliced
- 4 garlic cloves minced
- 1 each green, red and yellow bell peppers, seeded and cut in 1/2" strips
- 1 can 14.5 ounces diced tomatoes, undrained
- 1/4 cup chicken broth (or use equivalent chicken paste + water)
- 3 tablespoons fresh basil minced plus additional for garnish
- 1 teaspoon leaf oregano
- Salt and pepper to taste
- Pasta of choice (optional) such as linguine, spaghetti, cooked al dente according to package directions
- Parmesan to garnish (optional)
Direcciones
- Heat a large non-stick frying pan with oil.
- Salt and pepper chicken pieces. Brown them on both sides in heated skillet over medium heat. Remove and keep warm.
- In same skillet saute onions until translucent; add garlic and cook 30 seconds more.
- Add bell pepper strips and cook stirring occasionally about 5 minutes.
- Add tomatoes, chicken broth, basil, oregano and chicken and its drippings.
- Bring to a boil, reduce heat, cover and cook 8-10 minutes or until chicken is cooked through and vegetables are tender. Temperature in thickest portions of chicken should reach 165 degrees F.
- Check for seasoning. Serve on top or beside pasta of choice, and sprinkle with additional minced basil and Parmesan cheese.
- Yield: 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 131 | |
| Calories from Fat 54 | 41% |
| Total Fat 6.06g | 8% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.05g | |
| Cholesterol 51mg | 17% |
| Sodium 121mg | 5% |
| Potassium 205mg | 6% |
| Total Carbs 1.83g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.57g | 0% |
| Protein 16.46g | 26% |
Comentarios
02 de Agosto de 2019For a delicious Alfredo version of this recipe I cut chicken and peppers in bite-size pieces; use 3 Roma tomatoes chopped in place of canned diced tomatoes; add 6 ounces sliced fresh mushrooms to fry pan at the same time as peppers are cooking. Add ingredients in Step 5 Directions above. Then cook covered until chicken is cooked through and vegetables are tender. Drain any excess liquid from pan (save for soups, etc.). Stir in a 15-ounce jar of Alfredo sauce. Serve over spaghetti. (See Photo #3.)
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