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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Here is a fantastic recipe from V8 that we all can enjoy - I love V8 juice and to be able to use the juice in my favorite recipe is wonderful - it just enhances the flavor of everything - Ingredients:
2 lbs chicken parts |
1 1/2 cups all-purpose flour |
1 tablespoon vegetable oil |
2 cups v 8 vegetable juice (regular or low-sodium) |
1 teaspoon dried oregano leaves, crushed |
1/4 teaspoon garlic powder or 2 garlic cloves, minced |
1 medium green pepper, cut into 1-inch pieces (about 1 cup) |
1 medium onion, chopped (about 1/2 cup) |
4 cups hot cooked corkscrew-shaped pasta, cooked without salt |
Directions:
1. Coat chicken with the flour.
2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in 2 batches until it's well browned on both sides. Remove the chicken from the skillet. Pour off any fat.
3. Add the vegetable juice, oregano, garlic powder, pepper and onion to the skillet and heat to a boil. Cover and cook for 30 minutes or until the chicken is cooked through. Serve with the pasta.
4. SERVING SUGGESTION: Serve with a tomato and cucumber salad with fresh basil and Italian vinaigrette. For dessert serve watermelon slices.
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