Italian Chicken and Vegetable Skillet
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Ingredients
- 1lb Boneless, Skinless chicken thighs
- 1/2teaspoon Salt
- 1/2teaspoon pepper
- 1tablespoon olive oildivided
- 1 Vidalia onion thinly sliced
- 2 medium zucchini or yellow squashcut into thin half moons
- 18 oz pkg sliced mushrooms
- 1teaspoon minced garlic
- 1teaspoon dried italian seasoning
- 1cup fat free resduced sodium chicken broth
- 114.oz can no salt added peitie diced tomatoes
- 1/4cup sliced fresh basil optional
Instructions
- Instructions; Sprinkle both sides of chicken with salt and pepper. Heat 2 teaspoons oil in a dutch oven or large deep skillet over medium high heat, swirling to coat. Add chicken, and cook 3 to 4 minutes on each side or until browned. Remove from skillet. Heat remaining 1 teaspoon oil in skillet, and add onion , zucchini or squash, and mushrooms. Sauté 8 minutes or until vegetables are tender and beginning to brown. Stir in garlic and Italian seasoning and sauté 30 seconds. Stir in chicken broth and tomatoes; bring to a boil. Return chicken to pan, and reduce heat. Cover and Simmer 10 minutes. Stir in Basil if using Recipe prepared by registered dietitians fro St Vincent's Health System.
Recipe Notes
