"This Easy Italian Chicken Zucchini Skillet combines chicken, zucchini, and tomatoes with classic Italian flavors for an easy, one-pot, high-protein dinner that simmers together for a full meal in under 30 minutes. It has easy-to-find ingredients, minimal prep steps, and can be made with either chicken breasts or chicken thighs. The tomatoes, stock and herbs combine to create a delicious simmer sauce that tenderizes and flavors the chicken & veggies"
"Cut the chicken breast into 1-inch cubes and preheat the oven to 350 degrees F. Boil the pasta according to package directions. Cook chicken in a large skillet with 1 Tbsp of oil until done. Remove and set aside. In the same skillet, add 1 Tbsp olive oil. Cook chopped onion, red bell pepper, celery, and garlic. Add the can of tomatoes (with juice), oregano, basil, thyme, and celery seed. Add a pinch of sugar and simmer for 10 - 15 minutes."
Cubed boneless chicken cooks quickly and combines with orecchiette pasta and a tomato-herb simmer sauce made from canned plum tomatoes, cherry tomatoes, stock, oregano, basil, thyme and celery seed. Onion, red bell pepper, celery and garlic are sautéed before adding tomatoes and a pinch of sugar to simmer and develop flavor. Zucchini slices are tossed with olive oil, grated Parmesan and lemon pepper, arranged over the pasta-chicken mixture in a baking dish, baked until tender, then finished with shredded mozzarella for a cheesy topping. The recipe uses common ingredients and minimal prep for an easy weeknight bake.
Read at Alternative Medicine Magazine
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