Sundried Tomato and Chicken Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:Kirkland Artichoke Hearts marinated in oil, 112 gram(s) 1 jar small*Lawry's Minced Onion (dried), 0.25 tsp Sun Dried Tomatoes, 1 cup (one package no oil)Garlic powder, 2 tsp *Tomatoes, red, ripe, canned, with green chilies, 2 cup Chicken Breast, no skin, 16 ounces Dried peppers with onions - 1 tsp
Heat a large skillet with some olive oil (use some of the oil from the Artichokes). Add the chicken and brown on both sides. Remove Chicken and set aside. Add to same skillet, Artichokes with oil/Juice, Diced Tomatoes with Chillies, chopeed Sundried Tomatoes, let simmer for 30 seconds. Then Drain excess moisture/oil. Return to heat and simmer while stirring for a minute, then add chicken back to pot and dried seasonings to taste. Let Simmer for 10-15 minutes or until Chicken is tender. Serve with Brown Rice for Gluten Free meal.
Number of Servings: 4
Recipe submitted by SparkPeople user MILLERSIMPSON.
Number of Servings: 4
Recipe submitted by SparkPeople user MILLERSIMPSON.
Nutritional Info Amount Per Serving
- Calories: 206.7
- Total Fat: 3.9 g
- Cholesterol: 65.7 mg
- Sodium: 944.9 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 1.7 g
- Protein: 29.0 g
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