Chicken In Tomato Zucchini Sauce-canadian Living Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
4 each: Chicken legs, skinned
3 tbsp: Basil, fresh *OR*
2 tsp: Vegetable oil,
1 tbsp: Basil, dried
2 each: Carrots, thinly sliced
1/2 tsp: Each Salt and Pepper,
1 each: Onion, chopped
1 can: Tomatoes, 28 oz
1 each: Clove garlic, minced
1 1/2 cup: Zucchini, chopped
1 cup: Mushrooms, sliced
DIRECTIONS
Directions:
This Family pleasing dish is packed with fresh garden flavors. Serve
over broad egg noodles and accompany with hot rolls or garlic bread.
Separate chicken legs at joint. In large nonstick skillet, heat oil
over medium-high heat; brown chicken on all sides, about 10 minutes.
transfer to plate.
Reduce heat to medium; cook carrots, onion and garlic, stirring, for
about 5 minutes or until slightly softened. Add sliced mushrooms,
basil, salt and pepper; cook for 5 to 7 minutes or until vegetables
are softened and slightly browned. Stir in tomatoes, breaking up with
a fork; bring to a boil. Reduce heat and return chicken to pan;
simmer for 15 minutes. Add zucchini; simmer for 15 to 20 minutes or
until juices run clear when chicken is pierced.
PER SERVING: about 255 calories, 30 g protein, 8 g fat, 18 g
carbohydrate, high source fibre, excellent source iron.
TYPOS: Ken Small SOURCE: CANADIAN LIVING; VOLUME 20; NO. 5, MAY 1995.
Submitted By KEN SMALL On 04-23-95
Source from luhu.jp
over broad egg noodles and accompany with hot rolls or garlic bread.
Separate chicken legs at joint. In large nonstick skillet, heat oil
over medium-high heat; brown chicken on all sides, about 10 minutes.
transfer to plate.
Reduce heat to medium; cook carrots, onion and garlic, stirring, for
about 5 minutes or until slightly softened. Add sliced mushrooms,
basil, salt and pepper; cook for 5 to 7 minutes or until vegetables
are softened and slightly browned. Stir in tomatoes, breaking up with
a fork; bring to a boil. Reduce heat and return chicken to pan;
simmer for 15 minutes. Add zucchini; simmer for 15 to 20 minutes or
until juices run clear when chicken is pierced.
PER SERVING: about 255 calories, 30 g protein, 8 g fat, 18 g
carbohydrate, high source fibre, excellent source iron.
TYPOS: Ken Small SOURCE: CANADIAN LIVING; VOLUME 20; NO. 5, MAY 1995.
Submitted By KEN SMALL On 04-23-95
Source from luhu.jp