What's for Dinner? Chicken Milano

Tonight recipe was Chicken Milano from Eat Up Slim Down Annual Recipes 2005.

Yum, Yum!!

Ingredients:

• 1 tsp extra virgin olive oil
• 1 lb chicken breast (boneless,skinless, cut into bite-size pieces)
• 1 medium yellow onion, sliced
• 1 tsp minced garlic
• 10 3/4 oz tomato soup condensed soup (reduced sodium)
• 4 oz mushrooms (drained)
• 2 medium zucchini, sliced
• 1/2 tsp dried basil
• 1/8 tsp red pepper flakes 

 Directions:

Warm the oil in a large skillet over medium-high heat. When hot, add the chicken and cook for about 5 minutes per side, or until a thermometer inserted into the thickest portion registers 160 degrees F and the juices run clear. Transfer to a plate and set aside.

In the same skillet, combine the onion, garlic, tomato soup, mushrooms, zucchini, basil, and red-pepper flakes and bring to a boil, stirring occasionally. Immediately reduce the heat to low, cover, and simmer for about 15 minutes, or until the vegetables are tender. Add the chicken and heat until warmed through.

The recipe suggests spooning the chicken and vegetables over rice and serve.

Servings: 4

Prep time: 5 minutes

Cooking time: 30 minutes

Nutrition information (per livestrong):

Calories: 210

Fat: 3.67g

     Saturated Fat: .67g

Cholestrol: 65mg

Sodium: 544..06mg

Carbohydrates: 19.52g

     Dietary Fiber: 1.51g

     Sugars: 9.39g

Protein: 25.51g

We paired it with risotto rice & steamed broccoli.