Recipe by Shirl (J) 831
Ok, this is good and if your watching calorie intake it's excellant.
Top Review by Charlotte J
This had a lot more flavor then what I was expecting. I used the full 4 oz can of mushroom, a yellow squash, 2 teaspoons olive oil, a heritage tomato from my garden, 1/2 - 3/4 cups fat-free shredded cheese, salt and a couple grinds of pepper when I made this tonight. I'll gladly make this again! Made for *Zaar Cookbook Tag 2009* game
- 453.59 g chicken breast, cut in strips
- 70.87 g jar sliced mushrooms, drained
- 118.29 ml fat-free Italian salad dressing
- 59.14 ml chopped onion
- 29.58 ml lowfat margarine
- 1 medium zucchini, sliced (about 2 cups)
- 1 large tomatoes, cut in wedges
- 6 slice low-fat cheese, cut in small pieces
Directions See How It's Made
- In shallow dish, place chicken with mushrooms.
- Cover with dressing.
- Marinate for 30 minutes.
- Drain; reserve dressing.
- In large skillet, cook onion in margarine till tender.
- Add chicken and mushrooms.
- Cook, covered over med heat till chicken is tender.
- Add zucchini, tomatoes and marinade.
- Cook and stir until zucchini is tender.
- Remove from heat.
- Sprinkle with cheese pieces.
- Cover and let stand 2 minutes for cheese to melt.