Monday, July 27, 2009

One-Pan Potatoes and Chicken with Bell Pepper

Simple, tasty, healthy, and perfect for summer!

Recipe from Betty Crocker's Quick and Easy Cookbook

8 small-medium red potatoes, sliced thin (1/8-inch thick)*
1 pound boneless, skinless chicken, sliced thin
1 red bell pepper, sliced thin
1 t. garlic salt (or 1/2-3/4 t. each garlic powder and salt)
2-3 T. vegetable oil
fresh basil for garnish, optional

*I bought a 1 pound bag of small red potatoes and that was perfect

Heat oil in large (12-inch) skillet over medium heat; if you're using a nonstick skillet, use the smaller amount of oil. When hot, add chicken, potatoes, and bell pepper. Cook, stirring frequently, until everything is cooked through, about 15 minutes. Garnish with basil.

Serves 4

For a quick summer side dish, choose one (or more) of the following: watermelon, fresh veggies and dip, corn on the cob, or crusty bread.

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