Chicken in Tomato Zucchini Sauce

Author: Canadian Living

This skillet supper is ideal for families who like spaghetti but are ready to enliven their taste buds. Serve with pasta that cooks at the same time as the chicken.

  • Portion size 4 servings


  • 4 chicken legs
  • 2 teaspoons vegetable oil
  • 2 carrots thinly sliced
  • 1 onion chopped
  • 1 clove of garlic
  • 1 cup sliced mushroom
  • 3 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can tomatoes
  • 1 1/2 cup chopped zucchini


Separate chicken legs at joint. In large nonstick skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. Transfer to plate.

Reduce heat to medium. Add carrots, onion and garlic; cook, stirring often, for about 5 minutes or until slightly softened. Add mushrooms, basil, salt and pepper; cook for 5 to 7 minutes or until vegetables are softened and slightly browned.

Stir in tomatoes, breaking up with spoon; bring to boil. Return chicken and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer for 15 minutes.

Add zucchini; simmer for 15 to 20 minutes or until juices run clear when chicken is pierced.

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Chicken in Tomato Zucchini Sauce