Chicken in tomato zucchini sauce-canadian living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Chicken legs, skinned |
| 2 | teaspoons | Vegetable oil |
| 2 | eaches | Carrots, thinly sliced |
| 1 | each | Onion, chopped |
| 1 | each | Clove garlic, minced |
| 1 | cup | Mushrooms, sliced |
| 3 | tablespoons | Basil, fresh *OR* |
| 1 | tablespoon | Basil, dried |
| ½ | teaspoon | Each Salt and Pepper |
| 1 | can | Tomatoes(28 oz) |
| 1½ | cup | Zucchini, chopped |
Directions
INGREDIENTS
DIRECTIONS
This Family pleasing dish is packed with fresh garden flavors. Serve over broad egg noodles and accompany with hot rolls or garlic bread.
Separate chicken legs at joint. In large nonstick skillet, heat oil over medium-high heat; brown chicken on all sides, about 10 minutes.
transfer to plate.
Reduce heat to medium; cook carrots, onion and garlic, stirring, for about 5 minutes or until slightly softened. Add sliced mushrooms, basil, salt and pepper; cook for 5 to 7 minutes or until vegetables are softened and slightly browned. Stir in tomatoes, breaking up with a fork; bring to a boil. Reduce heat and return chicken to pan; simmer for 15 minutes. Add zucchini; simmer for 15 to 20 minutes or until juices run clear when chicken is pierced.
PER SERVING: about 255 calories, 30 g protein, 8 g fat, 18 g carbohydrate, high source fibre, excellent source iron.
TYPOS: Ken Small SOURCE: CANADIAN LIVING; VOLUME 20; NO. 5, MAY 1995.
Submitted By KEN SMALL On 04-23-95