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How to Make Flan
Peruvian Arroz con Pollo
boneless skinless chicken breasts (3/4 to 1 lb)
tablespoon olive or vegetable oil
medium onion, chopped (1/2 cup)
cloves garlic, finely chopped
cup chopped green bell pepper
cup sliced zucchini or yellow summer squash
cup sliced mushrooms
can (14.5 oz) diced tomatoes, undrained
teaspoon Italian seasoning
cups uncooked bow-tie (farfalle), radiatore (nuggets) or rotini pasta
Cut each chicken breast half crosswise into 3 pieces. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, stirring frequently, until brown; move chicken to one side of skillet.
Add onion, garlic, bell pepper, zucchini and mushrooms to other side of skillet. Cook vegetables about 3 minutes, stirring occasionally, until crisp-tender.
Stir tomatoes, Italian seasoning and pepper into vegetables and chicken. Heat to boiling; reduce heat. Cover and simmer 25 minutes or until chicken is no longer pink in center. Meanwhile, cook and drain pasta as directed on package.
Uncover chicken mixture and simmer 5 minutes longer. Serve over pasta.
Serve with crusty hard rolls for hearty appetites.
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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