Chicken Tenders and Vegetable Saute |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Quick Ingredients:
1 -2 tablespoon vegetable oil, divided |
1 lb chicken tenders, cut into bite-size pieces |
1 cup chopped yellow onion |
1/2 cup chopped green bell pepper |
4 ounces mushrooms, sliced |
1 (15 ounce) can italian-style tomatoes, slightly pureed in food processor |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
fresh ground pepper |
4 ounces rigatoni pasta, cooked according to package directions and drained |
freshly grated parmesan cheese |
Directions:
1. In a large skillet over medium heat, warm 1 tablespoon oil.
2. Saute the chicken until lightly browned, about 5 minutes.
3. Transfer chicken to a plate.
4. Add the onions, bell pepper, and mushrooms to the skillet; saute until tender, about 5minutes.
5. Add more oil, if needed.
6. Return the chicken to the pan.
7. Add the tomatoes, basil, oregano, salt, and pepper to taste and simmer, uncovered, until the chicken is cooked through and the flavors are blended, about 10 minutes.
8. Add rigatoni to the pan and stir until pasta is coated with sauce.
9. Sprinkle with parmesan cheese and serve immediately.
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