Saturday, January 2, 2016

Garden Vegetable Chicken Saute with White Wine and Feta

I was craving veggies and chicken, so I decided to combine the two and ended up with this dish. It was quick to make and very tasty. My husband even said it should make it into the regular rotation.



Ingredients:

1 small onion, diced (about 1/2 cup)
1 T diced garlic
1 large chicken breast (or two small), cubed
2 small zucchini, diced (about 1.5 - 2 cups)
1 bunch asparagus, chopped into 1 inch pieces
6 mushrooms, sliced
2/3 cup grape tomatoes (measure out portion first, then slice in half lengthwise)
1 T olive oil
1/4 cup white wine
garlic powder
pepper
salt
feta cheese (for topping)

Directions:

Spray a large nonstick skillet with olive olive, and then heat the skillet. Add the onion to the pan and cook until soft and starting to brown. Add the garlic and cook a couple more minutes. Add the chicken breast to the pan, sprinkle with garlic powder, pepper and salt, and cook until nicely browned. Add the olive oil to the pan, and then add in the zucchini and asparagus. Cook for a couple of minutes and then add in the mushrooms. Cook an additional couple of minutes. Add the wine to the pan, let it simmer for a minute, and then add in the tomatoes. Cook a couple of minutes until the tomatoes start to soften. Add additional seasoning to taste. Remove from heat and serve with feta cheese sprinkled on top. You could serve this on pasta or rice, but it was great as a stand-alone dish.



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