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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this recipe from TYSON CHICKEN. It is delicious, healthy and loaded with fresh vegetables. I added some chopped green onions to mine too and it was delicious. This one is a keeper! Ingredients:
4 fresh boneless skinless chicken breasts |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1/4 cup olive oil, divided |
2 medium red bell peppers or 2 medium yellow bell peppers, seeded and cut into strips |
1 (8 ounce) package sliced fresh mushrooms |
2 cloves garlic, thinly sliced |
1 (14 1/2 ounce) can crushed tomatoes |
fresh parmesan cheese, grated |
Directions:
1. Sprinkle chicken breasts with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. In large nonstick skillet, heat 2 tablespoons oil over medium heat.
3. Saute' bell peppers 5 minutes, or until crisp-tender.
4. Add mushrooms, garlic and remaining salt and pepper; cook 3 minutes, or until mushrooms soften.
5. Add crushed tomatoes; cook on medium-low heat 5 minutes, or until peppers are soft.
6. Transfer vegetables to bowl; keep warm.
7. Wipe skillet clean; heat remaining oil to medium high.
8. Cook chicken, turning once, 10 to 12 minutes or until internal juices of chicken run clear.
9. Serve with your favorite pasta, if desired.
10. Spoon vegetables over pasta and place chicken on top.
11. Sprinkle generously with Parmesan.
12. Refrigerate leftovers.
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