Recipe by Campbell's Kitchen
"Would you like to try something new for dinner tonight? This savory skillet dish features flavorful ingredients like eggplant, zucchini, feta cheese and oregano, and it's ready to serve in under 40 minutes!"
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skinless, boneless chicken breast halves
1 (24 ounce) jar
Prego® Veggie Smart Smooth & Simple Italian Sauce
dried oregano leaves, crushed
regular long-grain white rice, prepared according to package directions
crumbled feta cheese
chopped fresh parsley
This was a good meal but not very interesting
This was really bland and watery. It needs garlic, salt and pepper.
This was good! I used diced tomatoes I canned from the garden so I added more spices than it called for to compensate for the Prego. I sautéd an onion also. I omitted the water because I felt the tomatoes and veggies had enough water in them. Served over couscous. The eggplant was soggy but I don't think that can be helped, tasted good anyway!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Feta and Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 124
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