This was originally my grandma’s (my mom’s mom) recipe that was passed down to my mom and then to me. It is one of my favorite dishes! If you don’t serve it over pasta, then you have a nice one-pot Paleo or gluten-free meal!
Chicken Scallopini
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 2
Ingredients:
2 chicken breasts (chopped into cubes or small strips)
2 zucchini (sliced into quarters)
2 bell peppers (sliced into strips and then halved)
1 large yellow onion (diced)
1 cup of sliced mushrooms
2 cloves of garlic (minced)
1 cup black olives (sliced in half) *optional
1 jar of pure tomato sauce
1 tbsp olive oil
1/2 cup any fresh pasta sauce of your choice
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp red pepper flakes
pinch of salt and pepper to taste
Instructions:
- In a large pan, cook chicken in garlic and olive oil until browned. Remove from pan and set aside.
- Saute onions, until starting to caramelize and add the rest of your veggies and cook until tender.
- Add chicken back into pan, as well as tomato sauce, pasta sauce and spices. Mix well.
- Cook for another 5 minutes and reduce heat to low and cook for an additional 10 minutes, until sauce cooks down and becomes thicker.
- Divide among two plates and serve on top of pasta (whole wheat, rice or spaghetti squash), sauteed spinach or baby kale.
This recipe was provided by a super fabulous ‘mommy’: Melissa at Fit n’ Well Mommy. Go and visit Melissa on her website for even more yummy new recipes, health and fitness tips, and join The Naked Label as we follow her on her fun-filled (and often humorous) journey through mommyhood! Click Here.
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