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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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It can be a challenge to provide quick nutritious meals our whole family likes, but this low-fat dish is an all-time favorite, says Tina Meekins of Port Orchard, Washington. I made up the recipe, but later learned from a friend that it's similar to traditional chicken cacciatore. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/2 teaspoon salt-free lemon-pepper seasoning |
1 tablespoon olive oil |
4 celery ribs or 1 medium green pepper, sliced |
1/2 cup chopped onion |
1 garlic clove, minced |
1 can (28 ounces) stewed tomatoes, undrained |
hot cooked pasta or rice |
Directions:
1. Sprinkle chicken with lemon-pepper. In a large skillet, brown chicken in oil over medium-high heat. Reduce heat. Add the celery, onion and garlic; saute until tender. Stir in the tomatoes. Cover and simmer for 20 minutes or until chicken juices run clear. Serve over pasta. Yield: 4 servings.
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