Recipe by scotty.h
"This is a tasteful combination of vegetables, chicken, and pasta prepared in a cast iron skillet. My family eats tons of this stuff."
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1/2 (8 ounce) package
roma (plum) tomatoes, halved and sliced
ground black pepper
1 1/2 teaspoons
skinless, boneless chicken breasts, cut into thin strips
garlic cloves, crushed
green bell pepper, chopped
red bell pepper, chopped
red onion, chopped
sliced fresh mushrooms
grated Parmesan cheese
This was amazing, everyone loved it. The sauce was so good, only drawback is there isn't very much of it so I added a little extra spagetti sauce to it to make it last longer.
Odd one out, but we didn't really care for this. Which is surprising, because like all the ingredients. The only changes were yellow onion instead of red, Italian seasoning for the herbs (made my own blend and was out of the individuals), only had bone-in chicken so I seasoned-roasted-shredded prior to making everything else then tossed it in to heat through, only 4 tomatoes, used the optional mushrooms and added a half cup of white wine instead of more EVOO. Mind you we only had orzo to work with as a pasta, but I doubt that affected the outcome. Too bad because it's alot of prep work dicing everything up.
This dish is very good. I am not a seasoned cook so the prep time took longer than anticipated. Also, I got the wrong type of tomatoes so had to add Contadina tomato paste. It turned out okay but would have been delicious had I found plum tomatoes!
I enjoyed this recipe. It had a nice flavor, my only complaint is that it seemed to be a bit greasy because I kept adding more olive oil to the peppers and onions to they wouldn't burn - next time I may add chicken broth to cut down on the oil and have more of a saucy texture - this didn't really have enough liquid. I will make again with just a couple alterations though!
This is a healthy and delicious way to eat those "good for ya" boneless, skinless chicken breasts (can be dry, right?). Try this tossed with, or served over, brown rice (works with just-cooked or leftover rice).
Mmmmm! I already made a version of this on my own, except without the chicken. I liked it with chicken. The only change that I made was I added a can of Italian tomatoes for extra juice. Good!
The recipe is good.
This recipe was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Chicken Pasta
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 768
** Calories from Fat: 361
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