Chicken breasts were on sale this week so I stocked up and created a few dishes that are simple and smart. Selecting ingredients that are reduced or fat free can make these recipes a sensible meal. I had time on Sunday afternoon and had the oven on to bake a batch of pumpkin cookies so I baked the chicken breasts for each of these recipes to have on hand. If you choose this route, be sure to let the chicken cool about 15 minutes before packaging and refrigerating or freezing.
When baking chicken, use a meat thermometer to ensure the internal temperature reaches 165 degrees F. The pieces should be relatively similar in size for even baking.
Definitely passed the test with the kiddos at Sutton Central. This dish is pretty and tasty! Serve with rotini or penne pasta.
1 lb. boneless skinless chicken breast
1 (14.5-oz.) can Italian-style diced tomatoes
1/2 c. sliced black olives, drained
1 Tbsp. lemon zest
2 c. finely shredded Italian-blend cheese
2 to 3 cups rotini noodles
1. Prepare rotini noodles according to package directions. Heat a large nonstick skillet over medium-high heat or an electric skillet to 375 degrees F. Add chicken and cover and cook about 7 minutes on each side or until done. Chicken should reach an internal temperature of 165 degrees F. Remove chicken from skillet and set aside.
2. Add tomatoes (do not drain), olives and lemon zest to skillet and heat through, about 5 minutes, stirring often. Return chicken to skillet and top with cheese.
3. Serve over the pasta.