Today's dish is an easy and delicious entree that you'll love. The best part is that it's a skillet dinner. Get some chicken out of the freezer now so you can make this tonight.
Chicken Napoli
Ingredients
- 1 tablespoon olive oil
- 4 boneless chicken breast halves, skin removed
- 1 3/4 cups of chicken broth (that's a 14 oz. can)
- 1 tsp. dried oregano leaves, crushed
- 1 clove fresh garlic finely minced or 1/2 tsp. garlic powder
- 1 14 ounce can diced tomatoes (I use Red Gold. They're wonderful.)
- 1 small green pepper, chopped, optional
- 1 medium onion, chopped
- 2 1/2 cups uncooked medium shell pasta or a similar sized pasta of your choice.
Directions - Heat the olive oil in a skillet. Add the chicken pieces and saute until browned.
- Add the broth, oregano, garlic, tomatoes, green pepper, and onion to the skillet.
- Heat to a boil then stir in the pasta.
- Cover and cook over low heat 15 minutes or until the pasta is done.
Takeaway Truth
Have a wonderful weekend.
No comments:
Post a Comment