Sunday, February 22, 2009

Tangy Chicken and Vegetables

This was a very impromptu meal. It was quick, easy and delicious!! I wanted to create a chicken meal that was hearty, but also included the vegetables that we had bought. We have a serious problem of buying fresh produce with great intentions but then we never use it before it goes bad. The italian dressing in the meal gave it a tangy kick, but the rice and mushroom soup gave it a creamy, savory flavor.
You can adjust this recipe to however many people you need to feed. The ingredients are based on just my Husband and I.
Tangy Chicken and Vegetables
Recipe from: Myself
2 chicken breasts
cream of mushroom soup
zucchini and yellow squash
italian dressing
Rice, cooked
Place the chicken breasts in a pan with some italian dressing covering the bottom of the pan, fry up the chicken breasts, adding italian dressing to your liking. I added dressing after it cooked for awhile and all cooked into the chicken. While the chicken is cooking, prepare cream of mushroom soup according to the directions on the can, using milk.
When the chicken is done, set aside and let rest. Rinse out your pan, and add the sliced zucchini and squash, along with italian dressing to fry them up in. Cook the vegetables until they are done to your liking.

Place serving of rice on your plate, top with a chicken breast and the mushroom mixture along with your vegetables.

I served this with a side of steamed broccoli, my favorite!!

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