Wednesday, May 22, 2013

Chicken & Veggies


I'd like to think of a fancy name for this eventually, maybe you know one if you look at the ingredients, but for now I'm going with Chicken & Veggies.  I don't really measure with this, so go with your gut and taste buds


  • Boneless/Skinless Chicken Breast
  • Olive Oil
  • Fresh Garlic
  • Zucchini
  • Yellow Squash
  • Yellow Onion
  • Roma Tomatoes (seeded)
  • Sun dried Tomato Pesto
  • Pampered Chef Sweet Basil Rub
  • Salt (optional)
  • Extra Sharp Cheddar Cheese (optional)

I started by heating up my frying pan with olive oil and a chopped clove of garlic.

I coated the top side of the chicken with the basil rub then chopped it into slightly larger than bite-sized pieces so that they would cook faster than if I left it intact and tossed it in the frying pan with 1/2 of the onion I chopped.

Chopped the rest of the garlic (I used like 5-6 cloves, but I love garlic, so use as much as you're comfortable with), the zucchini, squash, and put a heaping amount of the sun dried tomato pesto in a large bowl and mixed them all together with a little (very little) salt then tossed everything in the pan. I stirred fairly frequently, and when I noticed that stuff was starting to stick a little I added more olive oil. Just before it was finished cooking, I added in the tomatoes, then turned down the heat and let everything simmer for a few minutes.

Once it was all cooked I put in a large serving dish and sprinkled the top with cheddar and let it sit 2-3 minutes to let the cheese melt a bit and for it to set up.

I've made this before without the chicken and it was just as delicious, but it wasn't filling, so without the protein, it would be an excellent side dish, but didn't work (for me) as a meal.