Chicken Garden Saute
Yield
4 servingsPrep
10 minCook
16 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
boneless |
|
| 1 | tablespoon |
olive oil
|
|
| ½ | teaspoon |
rosemary leaves
crushed |
|
| 1 | can |
tomatoes, stewed, canned
|
*
|
| 12 | each |
black licorice
ripe, pitted |
* |
| 1 | each |
green bell peppers
cored, cut into 1 inch strips |
|
| 1 | large |
carrots
cut into 3-inch strips |
|
| 1 | medium |
zucchini
cut into 3 inch strips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
boneless |
|
| 15 | ml |
olive oil
|
|
| 2.5 | ml |
rosemary leaves
crushed |
|
| 1 | can |
tomatoes, stewed, canned
|
*
|
| 12 | each |
black licorice
ripe, pitted |
* |
| 1 | each |
green bell peppers
cored, cut into 1 inch strips |
|
| 1 | large |
carrots
cut into 3-inch strips |
|
| 1 | medium |
zucchini
cut into 3 inch strips |
|
Directions
In skillet, brown chicken in oil.
Sprinkle with rosemary; salt and pepper to taste, if desired.
Add remaining ingredients; bring to boil.
Cover and cook 3 minutes over medium heat 5 minutes or until thickened.
