Chicken and Vegetable Ragout
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From Contadina Recipes INGREDIENTS
2 tablespoons olive or vegetable oil
1/2 cup chopped onion
3 cloves garlic, minced
1 pound (about 4) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 cup chicken broth, white wine or water
1 (14.5-ounce) can Contadina® Recipe Ready Diced Tomatoes with Italian Herbs
1 (6-ounce) can Contadina® Italian Paste with Italian Seasonings
1 cup sliced carrots
1 cup halved zucchini slices
1 cup red or green bell pepper strips
1/4 teaspoon salt
1/8 teaspoon ground black pepperHeat oil in a large skillet over medium-high heat. Add onion and garlic; cook 2 minutes. Add chicken; cook 2 to 3 minutes.
Add broth, undrained tomatoes, tomato paste and carrots; cover. Bring to a boil. Reduce heat to low; simmer 10 minutes. Add zucchini, bell pepper, salt and pepper; cook 15 minutes or until vegetables are tender and chicken is no longer pink.
Serve over hot cooked rice, pasta, or polenta, if desired.
Makes 6 servings