The kids are grown, now what?: Italian Chicken

Friday, June 3, 2016

Italian Chicken

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Italian Chicken

I used up the last of those beautiful green tomatoes last night. Although it wasn't green anymore! It had ripened to a beautiful red. I won't be able to get to the Farmer's Market again until next week because Ryan has to work tomorrow and then she is going to a Hunger Games marathon at a friend's house. 
You won't believe how quickly this dish comes together and it uses my favorite gluten free pasta, Le Veneziane Fettucce. Fettucce is a wider Fettucinne noodle. This pasta is so good you can't tell that it's gluten free! I also use this in recipes that call for egg noodles.

2 TBSP Olive Oil
4 Chicken Breasts, Sliced
2 Garlic Cloves, Minced
1 Tomato, Sliced
1/2 Red Onion, Sliced
1/2 Sweet Red Pepper, Sliced Thin
1 TSP Onion Powder
1 TSP Dried Oregano
1 TSP Dried Basil
2 TBSP Butter
Salt & Pepper
Shredded Parmesan Cheese
Shredded Mozzarella

Sauteed Chicken Breasts

Prepare pasta according to package directions. Drain and set aside.

Preheat frying pan with olive oil. 

Season chicken with onion powder, basil, oregano, salt and pepper.

Saute until brown.

Add garlic, onions, red pepper, and tomatoes to pan.

Saute until vegetables being to wilt and the tomatoes release their juices.

Add 2 TBSP butter. Mix until butter has melted.

Add salt and pepper to taste.

Serve over pasta with Parmesan and Mozzarella Cheese.


Italian Chicken


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