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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In trying to get the prepackaged stuff out of our lives, I've been working on creating meals made mostly from scratch that is healthier for DH, me and our kids - 5 and 1. This receipe was a huge hit. DH said it was better with Fritos but I'll have to take his word as I didn't try it that way. Ingredients:
4 boneless skinless chicken breasts, cut into strips |
1 small jar kraft sun-dried tomato salad dressing |
salt & pepper |
cayenne pepper |
chili powder |
4 -5 large basil leaves, left whole |
4 zucchini, skinned and cut into strips |
1 (6 ounce) can rotel tomatoes |
1 (8 ounce) can black beans, rinsed and drained |
2 large fresh tomatoes, diced |
2 tablespoons tomato paste |
1/2 cup hot water |
Directions:
1. In a bowl, marinate cubed chicken in vinageriette, salt / pepper, cayenne pepper and chilli powder for 1 hour.
2. In a hot skillet, pour chicken marinade and add whole basil leaves.
3. While chicken is cooking, in separate bowl, dissolve tomato paste in hot water.
4. Add zucchini, beans, Rotel tomatoes, diced tomatoes.
5. Add cayenne pepper & chilli powder if you like spicy.
6. Once chicken has cooked through, take out of skillet, keep warm & pour off excess liquid but you will be using the same skillet for the veggies.
7. Put skillet back on burner & get hot.
8. Add veggie mix - stir often.
9. I take out when zucchini is soft but if you like it crunchy take out before it becomes translucent.
10. To serve - put zucchini mix on plate & top with chicken. DH adds Fritos around the edges for more of a taco salad taste.
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