Tuesday, July 25, 2006

Recipe: Chicken Italian Skillet

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This dish smells sooooo delicious while cooking!!

1 tbs olive oil (I use cold pressed)
1 lb. boneless, skinless chicken cut into chunks
dried basil
garlic powder
3 small yellow squash, thinly sliced
2-4 cups cooked brown rice
1 tsp salt
shredded parmesan cheese (not grated)
2-4 chopped fresh roma tomatoes (any tomato will work really)

Put olive oil in skillet and add chicken. Sprinkle chicken very generously until well covered with garlic and dried basil. Cook covered over med-low heat, turning once and sprinkling again with basil and garlic. Put sliced squash on top of chicken. Cover and cook for 5 minutes or until squash is tender. (for this recipe I like the squash pretty tender) Add cooked brown rice (I use Lundberg California Brown Basmati--the kind that takes an hour to cook--not that minute stuff) and salt, stirring in. Sprinkle lots of shredded parmesan on top of the skillet full. Cover and cook just until cheese is melted, then spread tomatoes over the top. I like to leave on heat for just a few minutes so the tomatoes will be warm.

I love this healthy dish, and my boys will eat it after picking out the tomatoes and squash. Shiloh loved it too!!!


Brandi said...

No, never been there--wondered what was in it though. What other kind of stuff do they have there?? I have actually thought of putting a vegetarian dish on my blog. I happen to like vegetarian dishes, but my family hasn't been to keen on them. I will see what I can come up with! I used to make stuff with Tofu, but I know Mark was just grinning and bearing it, so I really don't do that anymore. Mullin used to eat it plain!

HONEY said...

Sounds tasty...will have to give it a try. Vegan dishes aren't so bad if they are prepared correctly, but I'll never give up the occassional juicy steak! :-)


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