Italian Style Skillet Dinner
Today I'm sharing this lower calorie dish called Petti di Pollo con Verdure e Riso or as us non-Italian readers would call it, Breast of Chicken with Vegetables and Rice.
Servings: 8 servings
Ingredients
- 1 lb boneless chicken breasts cut in half
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ¼ cup chopped onion
- ½ cup chopped red pepper
- 10 oz sliced baby bella mushrooms
- 1 cup sliced zucchini
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups chicken broth
- ¾ cup uncooked long grain rice
- ½ cup dry white wine
- parsley for garnish
Instructions
- In a large skillet, heat the oil until hot but not burning then add chicken and quickly brown then lower heat to medium.
- Add garlic and onion and saute until onion is translucent.
- Add red pepper, mushrooms and zucchini - saute 5 minutes (if needed add a bit more olive oil).
- Add the seasonings, chicken broth and wine then stir in rice.
- Reduce the heat and simmer for 35-40 minutes uncovered until the rice is "tender-firm".
- Sprinkle with fresh chopped fresh parsley
Notes
- Make sure and use white rice as that is what the cooking time is for.
Nutrition
Calories: 209kcal | Carbohydrates: 18g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 405mg | Potassium: 401mg | Fiber: 1g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 1mg
