Sunday, January 31, 2010

Chicken and pasta skillet dinner

This recipe comes from the Super so fat, low fat, no fat cookbook by Betty Rohde. I've had it for a long time, but haven't tried anything new out of it in ages. This recipe was chock full of veggies - which was great for the family since we ate chuy's for lunch and no one had any veggies other than salsa. For a meal so full of veggies it wasn't bad. 3 star to me. I think it could be tons better without the cabbage and peas. If I left those out, I would not add the additional water. It would still have plenty of veggies, and more flavor with less veggies spreading the flavor thinner.

  • 1 1/2 cups pasta (I used rigatoni)
  • 6 frozen breaded chicken tenders
  • 1/2 cup chopped onion (1/2 small onion)
  • 3/4 cup chopped celery (I used 2 stalks)
  • 1/2 cup chopped green peppers (I used 1/2 a green pepper)
  • 1 14 oz can stwed tomatoes
  • 1/2 tomato can water
  • 1/2 teaspoon basil
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon oregano
  • 1/4 teaspoon italion seasoning
  • 2 cups chopped raw cabbage
  • 1 cup frozen green peas

In a medium saucepan, cooke the pasta according to package directions. Drain, set aside.
Meanwhile, in a large deep skillet or dutch oven, brown the chicken tenders lightly. Add the chopped onions, celery and peppers; saute until just starting to soften. Cut the chicken into bite-size pieces with a spatula. Add the stewed tomatoes, water, basil, lemon pepper, oregano, and italian seasoning. Simmer for about 5 minutes. Add the cabbage and green peas (I actually only added the cabbage and simmered fo a while then added the green peas.) Continue simmering, stirring occasionally until vegetables are desired tenderness. Carefully stir in the pasta and simmer a few minutes longer.

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