| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
|
6 |
servings |
INGREDIENTS
| 1 |
tb |
Olive Oil |
| 1 |
lb |
Boneless skinless Chicken Breasts; cut into half-inch-thick strips |
| 2 |
|
Garlic cloves; minced |
| 2 |
c |
Broccoli florets |
| 2 |
|
Carrots; thinly sliced |
| 1 |
|
Onion; chopped |
| 1 |
ts |
Italian seasoning; (or more) |
| 1/4 |
ts |
Red Pepper Flakes |
| 1/4 |
ts |
Salt |
| 3 |
c |
Cooked Rice |
| 1 |
cn |
(4 1/2 oz.) Italian-style Diced Tomatoes |
| 1/4 |
c |
Romano Cheese; grated |
INSTRUCTIONS
Warm olive oil in a heavy skillet over medium-high heat until hot. Add
chicken strips and minced garlic. Sauté the mix, stirring 5 to 7
minutes or until chicken begins to brown.
Add broccoli, carrots, onion, Italian seasoning, red pepper flakes,
and salt. Cook, stirring, for 3 to 4 minutes or until the vegetables
are tender. Add rice and tomatoes. Stir occasionally until blended
and heated through. Prepare to serve when the vegetables have
attained the desired degree of doneness, 10 to 20 minutes.
Remove the mixture from the heat and serve individual portions on
plates with a sprinkling of the freshly grated Romano cheese.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 16, 1999, converted by MM_Buster
v2.0l.
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