| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Chicken, Main dish, Mushroom, Pasta, Tomato | 8 | Servings |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 2 | t | Salt, divided |
| 1/2 | t | Pepper, divided |
| 3 | T | Olive oil |
| 3 | To 3-1/2 pounds chicken, 4 | |
| Breasts, 4 thighs skin | ||
| Removed | ||
| 1 | c | Sliced onion |
| 1 | c | Sliced mushrooms |
| 1 | c | Green pepper rings |
| 2 | Cloves garlic, minced | |
| 2 | t | Dried oregano leaves, crush |
| 1 | t | Dried basil leaves, crushed |
| 3 1/2 | c | 29-oz can tomato sauce |
| 1 3/4 | c | 14-1/2 oz can Contadina |
| Whole Peeled Tomatoes and | ||
| Juice | ||
| 1 | lb | Dry pasta, cooked and |
| Drained, or 2 cups rice | ||
| Cooked |
INSTRUCTIONS
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside. Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken. Bake in preheated 350-degree F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice. SOURCE: Contadina From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 4.5mg
Sodium: 1859.1mg
Potassium: 767mg
Carbohydrates: 32.8g
Fiber: 4.8g
Sugar: 10.8g
Protein: 9.3g