This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chicken Marinara With Mushrooms And Zucchini
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- #13638
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 green bell pepper
1 large carrot
1 medium zucchini
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, pounded 1/4" thick
1/2 teaspoon dried oregano
salt and pepper, to taste
1 can (15 ounce size) stewed Italian tomatoes, undrained
1/2 cup sliced black olives
5 medium mushrooms, sliced
directions
Cut bell pepper, carrot, and zucchini into thin sticks about 3 inches long; set aside.
Heat a large skillet over medium heat. Add oil; cook chicken until lightly browned, about 3 minutes per side. Sprinkle with oregano, salt, and pepper. Remove chicken from skillet.
Add tomatoes, olives, mushrooms, bell pepper, carrot, and zucchini to skillet. Cook, covered, for 3 minutes.
Return chicken to skillet; increase heat to medium-high. Cook, uncovered, for about 5 minutes or until sauce is slightly thickened and chicken and vegetables are tender.
added by
supersalad
nutrition data
367 calories, 8 grams fat, 15 grams carbohydrates, 57 grams protein per serving. This recipe is low in carbs.
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reviews & comments
December 7, 2013
I think I would ommit the carrot and zucchini and just use more of the other vegetables. The carrot was too crisp and the zucchini got mushy. Otherwise it had good flavor and all.