1/2 cup Italian salad dressing
1 pound chicken breast, chopped
2 14.5-oz can stewed tomatoes, undrained
2 cup chicken broth
1 medium zucchini, chopped
1 bell pepper, chopped
1 cup elbow macaroni, uncooked
2 tsp basil
1 cup shredded mozzarella cheese
Heat the dressing in a large pan or wok. Add chicken and cook for 5-10 minutes until done. Add broth, stewed tomatoes, zucchini, macaroni and basil. Bring to a boil over high heat. Reduce heat and let the chowder simmer for about 8 minutes or until macaroni is tender. Add cheese and stir until melted.
Can be served with rice if it needs to be stretched.
I loved it :) Cooking the chicken in the dressing gave it a wonderfully tangy taste, and it turned out nice and moist - not dry at all. I added about a spoonful of sugar at the very end, as it was bordering being too tangy, but I'm not entirely sure it needed it... a blob of milk might have worked just as well.
Tuesday, January 17, 2012
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