Tuesday, 3 May 2016

Chicken Vegetable Skillet

I went shopping this afternoon and purchased everything I needed to cook and freeze FIVE entrees:

Old-Fashioned Chicken and Rice
Chicken Vegetable Skillet
Chicken Pasta Italiano
Chicken Noodle Soup
Mushroom Chicken Couscous



Chicken Vegetable Skillet

from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough

6 tsp olive oil
1 pound potatoes, sliced thin
1 pound boneless chicken breasts, cut into 1-inch cubes
3 tbsp butter or margarine
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup carrot, sliced
3 garlic cloves, minced
1 (15-oz) can Italian-style stewed tomatoes
3 tbsp fresh parley, chopped
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper

In large skillet, heat oil over medium-high heat; add potatoes and chicken; cook until chicken is no longer pink, stirring constantly. Transfer mixture to another container and set aside. Using same skillet, melt butter and stir in onion, green pepper, carrot slices and garlic; cook over high heat until just barely tender. Add potato-chicken mixture to vegetables in skillet. Stir in tomatoes, and remaining spices. Reduce heat to low and cook, stirring frequently, until potatoes are just barely starting to get tender (cook potatoes completely if you are serving right away). Remove from heat. Cool in refrigerator. Place mixture into labeled freezer bag; seal and freeze.

To serve: Thaw. Heat in large skillet over medium heat until heated through.

Per serving: 254.8 calories; 11.3 g fat; 17.0 g protein; 22.8 g carbohydrates; 35 mg cholesterol.

Delicious!!!!!

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