Chicken Vegetable skillet

Name: Chicken Vegetable skillet Recipe
Yield: 6
Ingredients: Onions raw 1 small (remove); Yellow Peppers (bell peppers) 1 pepper large (3-3/4 long 3 dia) (remove); *Peppers sweet red fresh 1 large (2-1/4 per lb approx 3-3/4 (remove); crushed garlic 2 tsp (remove); Mushrooms cooked 3 cup pieces (remove); Olive Oil 2 tbsp (remove); diced tomato no salt canned 1.5 cup (remove); Chicken Breast no skin no bone 2.44 lbs.(remove)

Number of Servings: 6

Ingredients

Onions, raw, 1 small (remove)Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)*Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" (remove)crushed garlic, 2 tsp (remove)Mushrooms, cooked, 3 cup pieces (remove)Olive Oil, 2 tbsp (remove)diced tomato no salt canned, 1.5 cup (remove)Chicken Breast, no skin, no bone 2.44 lbs.(remove)

Directions

Heat skillet with olive oil. Cook chicken breast. Take chicken breast out of pan and add in vegetables, except for the mushrooms. When peppers and onions are cooked through add mushrooms and chicken. Cook for 5 minutes add canned diced tomatoes. Cook through. May be served over whole grain pasta or rice. Servings size 2 cups.

Number of Servings: 6

Recipe submitted by SparkPeople user AUSRA67.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 298.8
Total Fat: 7.3 g
Cholesterol: 106.9 mg
Sodium: 132.9 mg
Total Carbs: 11.7 g
Dietary Fiber: 3.3 g
Protein: 44.9 g

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