Italian Chicken And Couscous
1 Tablespoon olive oil
2 cloves garlic, finely chopped
1 can (14 1/2 ounce) stewed tomatoes, drained, 1/2 cup liquid reserved
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
1 medium onion, thinly sliced and separated into rings
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/8 teaspoon pepper
1 1/2 cups chicken broth
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/2 package (10 ounce size) couscous (3/4 cup)
- Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.
- Stir in reserved tomato liquid chicken, onion, oregano and
- pepper. Heat to boiling, reduce heat, cover and simmer for 10 minutes, stirring occasionally, until chicken is no longer pink in the center.
- Stir in broth and heat to boiling. Stir in zucchini, couscous
- and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat.
- Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.
Bookmark:
