Chicken Roma
2 tbsp. olive oil
4 chkn breasts, cut into bite size pieces
1 (14-16oz) can tomatoes diced, undrained
1/2 c. sliced olives
1 clove garlic, minced
1 env. Lipton beefy onion soup mix
1/4 c. red wine or water
In skillet, heat oil over medium-high heat and brown chicken. Stir in tomatoes (I used the garlic basil diced tomatoes), olives, and garlic. Combine beefy onion soup with red wine and add to skillet. Bring to boil over high heat then reduce heat to low, simmering covered for 30min. Serve over hot noodles...I used egg noodles and it was great. Makes about 4 servings.
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