Italian chicken skillet #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Olive oil |
| 1½ | cup | Ground chicken breast; skinless; cooked |
| 1 | cup | Mushrooms; sliced |
| ½ | cup | Celery; sliced |
| ½ | cup | Bell peppers; chopped |
| ½ | cup | Onions; chopped |
| 1 | Clove garlic; minced | |
| 14½ | ounce | Crushed tomatoes |
| 14½ | ounce | Green beans; canned, drained and cut up |
| ⅔ | cup | Long-grain rice; cooked |
| 2 | teaspoons | Italian seasoning |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| ½ | cup | Fat-free Mozzarella cheese; grated |
Directions
Date: Thu, 13 Jun 1996 08:30:38 -0500 From: "Anita A. Matejka" <matejka@...> Recipe By: Better Homes & Gardens, One Dish Meals In a skillet, heat oil over medium heat. Add chicken, mushrooms, celery, bell peppers, onions, and garlic. Cook until chicken is no longer pink and vegetables are tender. Stir in crushed tomatoes, green beans, rice, Italian seasoning, salt, and black pepper. Bring to a boil; reduce heat. Cover and simmer 10 minutes more. Sprinkle with cheese. Cover and cook 2 minutes more or until cheese has melted.
Per serving: 178 Calories; 1g Fat (4% calories from fat); 18g Protein; 24g Carbohydrate; 20mg Cholesterol; 887mg Sodium EAT-L DIGEST 12 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .