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.