Chicken Tuscany with Tomatoes Tired of chicken in creamy sauces? Add the zing of tomatoes to bite sized chicken pieces and chase cold-weather blues away. This easy recipe is good all year round! Serving: 4 Prep Time: 25 minutes Cook Time: 9 minutes Total Time: 34 minutes 2 cups of cooked rice 2-3 boneless chicken breasts 1 14 ounce can stewed Italian tomatoes 1 small can of mushrooms 1 small red onion, peeled and thinly sliced 1. Cook rice as directed; set aside. 2. Cut chicken into bite sized pieces and season to taste: try dried basil, pepper, or rosemary. Brown in a medium-sized oiled saute pan. 3. Add rest of ingredients to skillet and simmer for 5-7 minutes. Serve over hot rice. Cook*s Notes: If you prefer fresh mushrooms, saute them first and set them aside while browning the chicken pieces. Based on individual serving. Calories: 233 Total Fat: 2 g Carbohydrates: 30 g Protein: 23
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