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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Good way to get veggies into the kids. We like to serve this over rice but you could serve it over noodles also. Ingredients:
1 tablespoon olive oil |
4 boneless skinless chicken breasts |
1/2 teaspoon dried rosemary, crushed |
1 (14 1/2 ounce) can diced tomatoes with onion and garlic |
1 green pepper, cut in thin strips |
1 large carrot, cut in thin strips |
1 medium zucchini, cut in thin strips |
Directions:
1. Heat oil in large skillet.
2. Brown chicken in oil over medium-high heat 5 minutes.
3. Sprinkle with rosemary and season with salt and pepper to taste, if desired.
4. Add remaining ingredients.
5. Bring to boil; reduce heat.
6. Cover and cook 3 minutes over medium heat.
7. Uncover; cook over medium-high heat 5 minutes or until thickened and chicken is no longer pink in center.
8. Serve over rice.
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