Garden Skillet Chicken

By carvalhohm

Ingredients

• 2 tablespoons vegetable oil, divided
• 4 boneless, skinless chicken breast halves, cut into 1-inch pieces
• 2 small zucchini, cut into 1/4-inch slices
• 1 small yellow squash, cut into 1/4-inch slices
• 1 medium-sized onion, cut into eighths
• 1 medium-sized red bell pepper, cut into 1-inch strips
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 2 medium-sized tomatoes, cut into chunks
• 8 ounces (1/2 of a 1-pound package) linguine, cooked
• 3/4 cup grated Parmesan cheese

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

In large skillet, heat 1 tablespoon oil over medium-high heat; add chicken and cook, stirring occasionally, for about 5 minutes, or until chicken is browned and fork-tender. Remove chicken from skillet and set aside.

In same skillet, add remaining 1 tablespoon oil and heat; add zucchini, yellow squash, onion, red pepper, and garlic. Cook 5 minutes, stirring occasionally. Add chicken and mix well; add broth, wine, salt, black pepper, basil, and oregano and cook 3 more minutes. Add tomatoes and heat through.

Toss with hot cooked linguine and the Parmesan cheese, and serve.

Note:
This is so hearty and tasty, you could make it without chicken breast and no one would miss it!