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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy side: Microwave 1 (12-oz.) package fresh broccoli florets, 1 minced garlic clove, 2 Tbsp. water, and 1/2 tsp. salt, covered with plastic wrap, at HIGH 3 to 4 minutes or until tender. Ingredients:
8 skinned and boned chicken thighs (about 2 lb.) |
2 teaspoons salt-free dried italian seasoning |
1 teaspoon salt |
2 tablespoons vegetable oil |
1 small onion, chopped |
1 medium-size green bell pepper, chopped |
1 garlic clove, minced |
1 (24-oz.) jar tomato-and-basil pasta sauce |
hot cooked fettuccine |
1/4 cup finely grated parmesan cheese |
1/3 cup chopped fresh parsley (optional) |
Directions:
1. Sprinkle chicken with Italian seasoning and salt. Cook chicken in hot oil in a 12-inch skillet over medium-high heat 5 to 6 minutes on each side or until done. Remove chicken; reserve drippings in skillet.
2. Sauté onion and bell pepper in hot drippings 5 to 6 minutes. Add garlic, and sauté 1 minute. Return chicken to skillet; pour pasta sauce over chicken. Bring to a boil over medium heat. Reduce heat to medium-low, and simmer 3 to 5 minutes or until thoroughly heated.
3. Spoon chicken mixture over hot cooked fettuccine. Sprinkle with cheese and, if desired, parsley.
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