Tablespoon vegetable oil
4 medium chicken breast halves, skinned, fat removed, boned, and cut into 1-inch pieces
A couple of 7 inches long zucchini, unpeeled and thinly sliced
1 small eggplant, peeled and cut into 1-inch cubes
1 medium onion, thinly sliced
1 medium green pepper, cut into 1-inch pieces
1/2 pound fresh mushrooms, sliced
1 (16 oz) can whole tomatoes, cut up
1 garlic clove, minced
1 1/2 teaspoon dried basil, crushed
1 Tablespoon fresh parsley, minced
black pepper, to taste
4 medium chicken breast halves, skinned, fat removed, boned, and cut into 1-inch pieces
A couple of 7 inches long zucchini, unpeeled and thinly sliced
1 small eggplant, peeled and cut into 1-inch cubes
1 medium onion, thinly sliced
1 medium green pepper, cut into 1-inch pieces
1/2 pound fresh mushrooms, sliced
1 (16 oz) can whole tomatoes, cut up
1 garlic clove, minced
1 1/2 teaspoon dried basil, crushed
1 Tablespoon fresh parsley, minced
black pepper, to taste
DIRECTIONS:
1. Heat oil in large non-stick skillet. Add chicken and sauté until lightly browned.
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley, and pepper; Stir and continue cooking about 5 minutes, or until chicken is tender.
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley, and pepper; Stir and continue cooking about 5 minutes, or until chicken is tender.
Adapted from:
A Healthier You
A Healthier You
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