Jackie's Italian Chicken and Couscous |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Healthy, light and refreshing summer meal. Can substitute 1/2 teaspoon of dried oregano leaves for the 1-1/2 teaspoons of fresh oregano. Ingredients:
1 tablespoon olive oil |
2 garlic cloves, finely chopped |
1 (14 1/2 ounce) can stewed tomatoes, drained and 1/2 cup liquid reserved |
1 lb chicken breast, cut into 1/2-inch strips (boneless and skinless) |
1 medium onion, thinly sliced and separated into rings |
1 1/2 teaspoons fresh oregano leaves, chopped |
1/8 teaspoon pepper |
1 1/2 cups chicken broth |
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices |
0.5 (10 ounce) package couscous (3/4 cup) |
Directions:
1. Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.
2. Stir in reserved tomato liquid, chicken, onion, oregano, and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken in no longer pink in center.
3. Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.
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