"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Quick-Skillet Italian Chicken Recipe

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This recipe for Quick-Skillet Italian Chicken, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Launa Thompson
Added: Thursday, April 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless & Skinless Chicken Breasts
1 Tbls. olive oil
1 medium onion, chopped
1/2 cup green or yellow bell pepper, chopped
1-14 1/2 oz. can Italian-style stewed tomatoes
2 Tbls. fresh lemon juice
1 12 oz. package spinach fettuccine (or other pasta)
2 Tbls. grated Parmesan cheese
1/4 cup black olives, sliced

Directions:
Directions:
Heat olive oil over medium-high heat in large non-stick skillet. Add frozen chicken breasts in single layer and saute' 3 minutes on each side, or until lightly browned. Add onion, bell pepper, stewed tomatoes and lemon juice. Cover and simmer 25 to 30 minutes, or until chicken is no longer pink inside. While chicken is cooking, prepare fettuccine according to package directions. Keep warm. When chicken is ready to serve, divide pasta among 4 dinner plates. Top with chicken breasts and tomato sauce and sprinkle with Parmesan cheese and sliced olives.

Personal Notes:
Personal Notes:
Great served with tossed green salad and hard-crust French bread.

 

 

 

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