Wednesday, August 8, 2012
Summer Vegetable Medley with Chicken
1 large sweet onion (quartered and sliced thin)
3 cloves of garlic (minced)
2 green zucchini (thinly sliced)
2 yellow "Goldie" zucchini (thinly sliced)
3 cups sliced mushrooms (thinly sliced)
2 1/2 cups shredded carrots
1 (15oz) jar roasted red peppers (drained and cut up)
1 cube pesto
2 1/2 - 3 cups tomato basil sauce
1/2 t. black pepper
1/2 t. salt
1/2 cup grated Parmesan cheese
3 cups cooked chicken breast (diced up in chunks)
1 T. olive oil
Spray a large non-stick frying pan with cooking spray. Place sliced onion in frying pan and begin cooking on medium heat and cook for about 5 minutes. Add 1 T olive oil and minced garlic and stir.. Cook about a minute and add all sliced zucchini. Stir turning zucchini into mixture. Cover with lid and continue to cook about 25 - 30 minutes, stirring every 5 minutes.
While vegetables are cooking, place 6 - 8 cups of water and shredded carrots in a large pot. Cover and cook on high until tender. (About 15 minutes) Drain water out of pot and add sauce to cooked carrots along with sliced roasted red peppers, salt, black pepper, pesto and Parmesan cheese.
Add sliced mushrooms to frying pan with vegetables and cook until tender (covered, about 5 minutes). When mushrooms are cooked, remove vegetables, discard liquid, and place vegetables in the large pot with the carrots /sauce mixture. Add diced chicken breast and stir to blend.
Serve hot by itself or with a cup of your favorite pasta.