Post by spring7012pa on Sept 4, 2006 8:58:09 GMT -5
Ever have a moment where you have a recipe planned and "someone" in your house ate half the ingredients and you have the chicken defrosted and don't know what to do 
?? This happened to me this weekend when I planned on Chicken & Vegetable kabobs over a bed of rice. My husband ate half the vegetables for the recipe, and the leftover rice and I didn't know it until I started cooking. So I made some substitutions and came up with the following recipe:
To replace the rice, I simply heated 2 cans of black beans - seasoned with a bit of red wine vinegar, salt and pepper.
Confetti Chicken
2 T fat free Italian Salad dressing
8 oz uncooked boneless chicken breast
1 large red pepper, chunked
1 large yellow pepper, chunked
1 sweet onion, chunked
3 teaspoons olive oil
Marinate the chicken in the dressing for 30 minutes.
Heat a nonstick pan with 1 teaspoon of the olive oil and add the onions and peppers. Cook over high heat until tender (brown is good!). Remove the peppers and onions, add the rest of the oil and sautee the chicken until no longer pink (about 10 minutes on high). Return the peppers and onions - stir with the chicken until heated through.
Serve over 1 cup of black beans
YUM
Spring
?? This happened to me this weekend when I planned on Chicken & Vegetable kabobs over a bed of rice. My husband ate half the vegetables for the recipe, and the leftover rice and I didn't know it until I started cooking. So I made some substitutions and came up with the following recipe: To replace the rice, I simply heated 2 cans of black beans - seasoned with a bit of red wine vinegar, salt and pepper.
Confetti Chicken
2 T fat free Italian Salad dressing
8 oz uncooked boneless chicken breast
1 large red pepper, chunked
1 large yellow pepper, chunked
1 sweet onion, chunked
3 teaspoons olive oil
Marinate the chicken in the dressing for 30 minutes.
Heat a nonstick pan with 1 teaspoon of the olive oil and add the onions and peppers. Cook over high heat until tender (brown is good!). Remove the peppers and onions, add the rest of the oil and sautee the chicken until no longer pink (about 10 minutes on high). Return the peppers and onions - stir with the chicken until heated through.
Serve over 1 cup of black beans
YUM
Spring
