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. 

Print Recipe

3.27 from 19 votes

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.