| Italian Chicken Skillet
from Heather Nandell/Serving Size: 8 |
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8 skinless chicken breast halves 3/4 cup chopped celery 3/4 cup chopped green bell pepper 1/4 cup chopped onion 4 ounce can mushroom stems and pieces -- drained 29 ounces stewed tomatoes 1 teaspoon dried parsley 1 teaspoon vinegar 1/2 teaspoon garlic powder 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon pepper vegetable cooking spray |
In a large skillet coated with vegetable cooking spray, sauté chicken over medium heat until browned. Remove and keep warm. In the same skillet, sauté celery, green pepper, onion and mushrooms until tender. Return chicken to the pan. Combine the remaining ingredients and pour over the chicken and vegetables. Cover and simmer for 30 minutes. Uncover and simmer 10 minutes longer or until chicken juices run clear.
Per Serving: 176 Calories |
| Substituting low fat or fat free ingredients can lower the fat and cholesterol in a recipe. | |
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