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| Chicken Campagnola Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 4
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Ingredients
2 whole chicken breasts
1 large onion
2 large bell peppers; (red)
12 oz mushrooms
1/3 cup olive oil
14 oz artichoke hearts; drained
1/2 cup frozen peas
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon rosemary
1 bunch arugula
Cooking Directions:
Use boneless, skinless half-breasts. Cut crosswise into 1/2-inch strips. Cut onion into wedges, separate into strips. Cut peppers into 1-inch strips. Slice mushrooms. In 12-in. skillet over med heat, cook onion in oil til tender. Add peppers, increase heat and cook til tender-crisp and lightly browned, stir often. Remove veggies to bowl. In remaining oil over high heat, cook chicken about 5 mins, til it loses pink color and is lightly browned. Add to veggie mixture. add 2 TBSP olive oil. Cook mushrooms til tender. Add next 5 ing. cook about 5 mins to heat through. Return remaining ingredients to skillet; heat through. Stir in arugula just to wilt.
Recipe by: GOOD HOUSEKEEPING 9/89
poultry
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