Tuesday, June 7, 2011

Mediterranean-Style Chicken

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. of Roasted Red Pepper vinegarette

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup black olives, chopped
1 Tbsp. lemon zest
1 cup Finely Shredded Italian Five Cheese Blend
3 cups hot cooked rotini pasta
HEAT large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.
ADD tomatoes, olives and lemon zest to skillet. Cook 4 min. or until hot, stirring frequently.
RETURN chicken to skillet; cook 1 min. or until hot. Top with cheese, cover and cook until cheese is melted. Serve over pasta.

No comments:

Post a Comment