Since I started picking up Declan in the afternoons, I have been cooking more. Since we got the new appliances, I have been cooking even more. I am actually reading cooking magazines and gleaning information! This is all new territory for me.
Here is a meal I made tonight that was easy and YUMMY. Pass it on.
Greek-Style Chicken Skillet
• 4 skinless, boneless chicken breasts
• salt and pepper
• 2 TBS olive oil
• 2 cups sliced zucchini
• 3/4 cup chopped green sweet pepper
• 1 medium onion, sliced and separated into rings
• 1 TBS minced roasted garlic
• 1/4 cup water
• 1 can condensed tomato soup (I used the Healthy Recipe one)
• 2 cups orzo (pasta)
• 1/2 cup crumbled feta cheese
1. Cut chicken into smaller chunks. Season chicken with salt and pepper to taste. In a large skillet, cook chicken in hot oil for 12-15 minutes and/or until no longer pink, turning once. Remove chicken from skillet; keep warm.
2. Meanwhile, cook orzo in separate saucepan per instructions on the box.
3. Add zucchini, sweet pepper, onion, garlic to the skillet (I also added some garlic powder). Add water, reduce heat. Cover and cook for 5-7 minutes, stirring a few times. Stir in soup. Bring to boiling, reduce heat. Cover and simmer for 5 more minutes.
4. Return chicken to the sauce, turning to coat.
5. Serve chicken and sauce over orzo and crumble feta cheese on top (I was generous with the feta, but used the reduced fat kind).