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    Chicken: Italian Chicken & Rice


    Source of Recipe


    From Debbieanne

    I cut 4 boneless, skinless chicken breasts in half (they are usually about 4 oz to start with, so it makes 2 oz, portions)
    .
    I brown these up with a teeny bit of Pam spray in a nonstick pan.

    I add a 6oz can of NS [no salt] tomato paste, one can NS tomatoes, 1/2 of a 16 oz frozen bag of colored peppers and onions, a couple of cups of fresh, sliced mushrooms, one garlic bulb (crushed), some basil, parsley, and oregano.

    If it looks too thick, I add a little water. Cover and let simmer about 30 minutes,

    While that is cooking, I make a pan of jasmine rice (love this rice!).
    I portion this out --one piece of chicken, 1/2 cup rice, plenty of sauce & veggies--into freezer containers. I just reheat, throw together a salad, and I have my lunch already.

 

 

 

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