Mediterranean Skillet Chicken the Editors of Publications International, Ltd.
Mediterranean Skillet Chicken
Makes 4 servings
|1||can (10-3/4 ounces) reduced-fat condensed tomato soup|
|1/4||cup golden raisins|
|1||(2.25-ounce) can sliced black olives, drained|
|2||cloves garlic, minced|
|3/4||teaspoon dried basil|
|3/4||teaspoon dried oregano leaves|
|Nonstick cooking spray|
|4||boneless skinless chicken breasts, cut into strips|
|1||cup sliced zucchini|
|1/2||cup thin red or green bell pepper strips|
|3||cups hot cooked rice|
- Blend soup, water, raisins, olives, garlic, basil and oregano in medium bowl; set aside. Spray large nonstick skillet with cooking spray. Add chicken; cook and stir over high heat until no longer pink in center. Remove from skillet.
- Add zucchini and pepper to skillet; cook and stir 2 to 3 minutes. Reduce heat to medium; stir in soup mixture. Return chicken to skillet and cook until heated through. Serve over rice.
|Saturated Fat||2 g|
|Total Fat||10 g|
|Calories from Fat||21 %|
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