Description
Great served over noodles, spaetzle, mashed potatoes, or rice! Versatile recipe to suit your taste!
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 ½ pounds skinless, boneless chicken breasts, cut into strips
- ¼ cup extra-virgin olive oil
- 1 tablespoon minced garlic
- 2 ¼ cups low-sodium chicken stock
- 1 cup frozen mixed vegetables
- 1 pint grape tomatoes, halved
- 1 bunch green onions, diagonally sliced
- 1 medium zucchini, quartered and sliced
- 2 tablespoons sun-dried tomato pesto
- salt and ground black pepper to taste
Instructions
- Whisk together flour
- parsley
- and basil in a medium bowl. Add chicken strips and toss until well coated.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook
- turning occasionally
- until lightly browned on the outside and no longer pink
- about 10 minutes. Add garlic and cook for 1 minute.
- Add chicken stock
- mixed vegetables
- grape tomatoes
- green onions
- zucchini
- and pesto. Cook
- stirring occasionally
- until heated through
- about 10 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6