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| http://lisamariegalindo.blogspot.com |
Cacciatore
Here is a healthy twist on an Italian classic.
It is so full of flavor and easy to make!
Ingredients:
1Tbsp olive oil
1lb of raw boneless, skinless chicken breast
1 Medium Onion PREP WORK:
2 Medium Celery Stalks - Cut Chicken into 1in Cubes
2 Garlic Gloves - Dice Onion
2 Small to Medium Red Bell Peppers - Slice Celery, mushrooms,
8 oz Mushrooms Bell Peppers, & Zucchini
1 can (14.5 oz) Diced Tomatoes - Finely chop Garlic
2 Medium Zucchini (TIP: or use a garlic press)
1 Medium Eggplant - Peel Eggplant & cut into
1 tsp dried basil 1 inch cubes
1 tsp dried parsley - Mix dried basil, parsley
1/2 tsp dried oregano oregano, & thyme
1/2 tsp thyme
Ground Black Pepper (to taste)
*Note: You can cut vegetables as you go along but it is beneficial to have chicken and onion prepared before you begin.
Cooking Directions:
1. Heat olive oil in skillet over medium-high heat.
2. Add cubed chicken; cook for about 4 to 5 minutes, stirring frequently, or until outside is lightly browned.
3. Add onions, celery, garlic, bell peppers, & mushrooms to the skillet. Cook, stirring occasionally, for about 5 minutes or until the onions begin to soften.
4. Add can of tomatoes & dry mix ingredients (basil, parsley, oregano, thyme).
Then add black pepper to taste. Stirring occasionally cook for another 5 minutes.
5. Add zucchini and eggplant. Cover with foil and stirring occasionally continue to cook for another 5 to 6 minutes or until chicken is no longer pink in the middle (juices should run clear) and zucchini and eggplant is tender.
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| http://lisamariegalindo.blogspot.com |
