I made this for dinner last night...just something out of my head, with the ingredients I had on hand. It turned out pretty darned good.
This makes a LOT...I used a large rectangular electric skillet and it was full. I froze several portions for future lunches/dinners. If you want less, the recipe is easy to half.
Ingredients
3 lb bag boneless skinless chicken breast (cubed)
2 small Vidalia onions, diced
3 or 4 cloves of garlic, to taste (I used the minced kind in a jar)
4 red and/or yellow bell peppers, sliced
3 small zucchini, sliced
8 oz fresh mushrooms, sliced
3 16 oz cans of diced tomatoes (or fresh)
1 8 oz can tomato sauce
Directions
Cut chicken into cubes. This is easier to do if the chicken is still partially frozen. Add to extra-large skillet along with diced onion and minced garlic. Cook over medium heat. At this point, add whatever seasoning you like. I used a heavy sprinkle of onion and garlic powder, a dash of black pepper, and about a teaspoon of Creole seasoning.
Cook chicken, onions, and garlic until almost done. At this point, add the bell peppers, zucchini, mushrooms, canned tomatoes, and tomato sauce. Cover skillet, lower heat, and simmer for about 15-20 minutes, until veggies are tender.
I eat this plain, but my family eats it over rice or pasta. Freezes well. I've also made this with lean ground beef, or ground venison.
Number of Servings: 20
Calories 83.5
Total Fat 0.5 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 33.0 mg
Sodium 240.3 mg
Potassium 229.4 mg
Total Carbohydrate 5.2 g
Dietary Fiber 1.2 g
Sugars 1.7 g
Protein 14.9 g