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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Garden vegetables sauteed in extra virgin olive oil and then tossed together with stir fried chicken breasts and whole pecans. This recipe is good by itself, or on a bed of rice or salad greens. Ingredients:
1 tablespoon extra virgin olive oil |
4 skinless, boneless chicken breast halves - cut into strips |
1 cup julienned carrots |
1 small onion, chopped |
1 cup fresh sliced mushrooms |
1 zucchini squash, peeled and cut into 1 inch rounds |
2 yellow summer squash, peeled and sliced into 1 inch pieces |
1/2 cup pecan halves |
1 teaspoon coarse ground black pepper |
Directions:
1. Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
2. Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.
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