Saucy Chicken, Vegetables & Pasta
An elegant but easy entrée that's perfect for entertaining or as an everyday meal. It's a simple and delicious way to get more vegetable nutrition into your family's diet.
Ingredients
2 pounds chicken parts
0.25 cup all-purpose flour
1 tablespoon vegetable oil
2 cups V8® 100% Vegetable Juice
1 teaspoon dried oregano leaves, crushed
0.25 teaspoon garlic powderor 2 small cloves garlic, minced
1 medium green pepper, cut into 1-inch pieces (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
3 cups cooked rotini (spiral) pasta, without salt and drained
0.25 cup all-purpose flour
1 tablespoon vegetable oil
2 cups V8® 100% Vegetable Juice
1 teaspoon dried oregano leaves, crushed
0.25 teaspoon garlic powderor 2 small cloves garlic, minced
1 medium green pepper, cut into 1-inch pieces (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
3 cups cooked rotini (spiral) pasta, without salt and drained
Instructions
Coat the chicken with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in 2 batches until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
Add the vegetable juice, oregano, garlic powder, pepper and onion to the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through. Serve with the pasta.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in 2 batches until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
Add the vegetable juice, oregano, garlic powder, pepper and onion to the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through. Serve with the pasta.
Saucy Chicken, Vegetables & Pasta
An elegant but easy entrée that's perfect for entertaining or as an everyday meal. It's a simple and delicious way to get more vegetable nutrition into your family's diet.
Directions
Print
Coat the chicken with the flour.Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in 2 batches until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.Add the vegetable juice, oregano, garlic powder, pepper and onion to the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through. Serve with the pasta.
Ingredients
2 pounds chicken parts0.25 cup all-purpose flour1 tablespoon vegetable oil2 cups V8® 100% Vegetable Juice1 teaspoon dried oregano leaves, crushed0.25 teaspoon garlic powderor 2 small cloves garlic, minced1 medium green pepper, cut into 1-inch pieces (about 1 cup)1 medium onion, chopped (about 1/2 cup)3 cups cooked rotini (spiral) pasta, without salt and drained
Grilled Chicken Tacos
It's all about the topping! When you com...
Pressure Cooker Italian Chicken & P...
The pressure cooker not only quickly cooks...
Chicken Florentine Wrapped in Pastr...
A touch of Dijon-style mustard gives great...
Tomato Asian Chicken Salad
A bed of salad greens is topped with chick...