A few weeks ago I decided to make a recipe from Feast in 15. But I didn’t have any cooked chicken in the freezer. And it was way too hot to grill that day. So I decided to use the skillet instead.
The result was an entirely new recipe. I used chicken marinated in soy sauce and Italian dressing. A quick thaw in the microwave and it was ready to go. Browning the chicken in the skillet and then adding the veggies made for a tasty sauce, perfect for serving over couscous or pasta.
I don’t have an ingredient photo for you this time, because I thought I was making a recipe I’d already shared in Feast in 15. Sometimes something new sneaks up on you.
Skillet Chicken, Peppers & Tomatoes
Servings: 6 -8 servings
Ingredients
- 1 1/2 lbs. chicken tenders marinated in soy sauce and Italian dressing
- olive oil for cooking the chicken
- 1 red pepper cut in strips
- 1 orange pepper cut in strips
- 1 onion sliced
- 2 garlic cloves crushed
- 15 oz can stewed tomatoes with juice
- salt and pepper to taste
Instructions
- Cook chicken in olive oil till done and browned.
- Remove chicken from pan.
- Add peppers, onion and garlic to pan and cook for several minutes.
- Add stewed tomatoes to other veggies.
- Return chicken to pan.
- Season with salt and pepper.
- Serve over couscous or angel hair pasta.
This looks awesome. Going on my meal plan this week!
The color is beautiful!
Any idea on the calorie count for this dish?
Kathleen, you can input recipes at this site to find the calorie count.
I recently discovered my love for peppers, so I gave this a try. It was delicious! I used it to make tacos, then added lettuce and black beans. So good!
This was absolutely delicious! We loved it! My son basically made it, with his own tweaks (added more seasoning, salt, to the chicken; said to add butter, parsley, & parmesan cheese to the noodles). Also, I substituted Hunt’s diced tomatoes with basil, garlic, & oregano for the stewed tomatoes. He used garlic powder instead of regular garlic, too.