Saturday, January 19, 2008

Quick Dinner: Italian Chicken with Chickpeas

Italian Chicken with Chickpeas
from LAH

1 Pound chicken breast tenders or meatless chicken tender (frozen food section)
1/4 tsp salt
1/4 tsp black pepper
1 tbsp Olive oil
1 1/3 cups sliced onion
1 cup green bell pepper strips
1/2 tsp bottled minced garlic (making your own creates a stronger flavor)
1—15.5 oz can chickpeas, drained
1—14.5 oz can diced tomatoes with basil, garlic, oregano (undrained)
Fresh flat leafy parsley leaves (optional)

Sprinkle "chicken" with salt and pepper
Heat oil in a large nonstick skillet over medium-high heat
Add chicken to pan, cook 2 minutes on each side or until browned
Add onion and bell pepper, sauté 4 minutes
Reduce heat to medium
Add garlic, chickpeas, and tomatoes, cover and cook 8 minutes or until thoroughly heated
Spice it up with some basil and cayenne pepper.
Garnish with parsley leaves, if desired

Serve over white rice.

Servings ~4

No comments: