SPEEDY GARDEN CHICKEN
1-1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1/4 cup olive oil
1/4 cup butter
1 large onion, coarsely chopped
2 cloves garlic, minced
1 pound yellow squash, sliced to 1/4-inch thickness
1 teaspoon salt
1/2 teaspoon pepper
2 pounds Italian tomatoes, peeled and quartered
OR
2 cans (16 ounces each) Italian tomatoes
In Dutch oven, place oil and butter and heat to medium temperature. Add chicken, onion and garlic and cook, stirring about 10 minutes or until onion is clear. Add squash and sprinkle with salt and pepper; cook another 5 minutes. Add Italian tomatoes, cover and continue cooking on medium low about 15 minutes or until chicken is fork-tender. Serve on spinach noodles.
Makes 6 Servings
Source: National Chicken Council
1-1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1/4 cup olive oil
1/4 cup butter
1 large onion, coarsely chopped
2 cloves garlic, minced
1 pound yellow squash, sliced to 1/4-inch thickness
1 teaspoon salt
1/2 teaspoon pepper
2 pounds Italian tomatoes, peeled and quartered
OR
2 cans (16 ounces each) Italian tomatoes
In Dutch oven, place oil and butter and heat to medium temperature. Add chicken, onion and garlic and cook, stirring about 10 minutes or until onion is clear. Add squash and sprinkle with salt and pepper; cook another 5 minutes. Add Italian tomatoes, cover and continue cooking on medium low about 15 minutes or until chicken is fork-tender. Serve on spinach noodles.
Makes 6 Servings
Source: National Chicken Council
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