Rosemary Chicken & Garden Vegetables
A flavorful and healthy chicken recipe combination that features rosemary and a hint of lemon.
1 1/4 pounds small new red potatoes, quartered
1 tablespoon water
2 teaspoons finely chopped fresh garlic
12 ounces boneless skinless chicken breasts, cut crosswise into 1-inch strips
1 (8-ounce) package fresh mushrooms, trimmed, halved
1 (10-ounce) package (1 1/2 cups) frozen green peas
1 teaspoon freshly grated lemon zest
1/2 teaspoon dried rosemary
1/2 teaspoon salt
Combine potatoes and water in bowl. Cover with vented plastic food wrap. Microwave, stirring once, 5-6 minutes or until steaming hot and partially cooked. Drain.
Melt butter in 10-inch skillet until sizzling; add garlic, chicken pieces and mushrooms. Cook over medium-high heat, stirring occasionally, 7-9 minutes or until lightly browned. Add potatoes; mix lightly.
Reduce heat to medium. Cover; cook, stirring occasionally, 5-8 minutes or until potatoes are just tender. Stir in peas, lemon zest, rosemary and salt. Cover; continue cooking 3-4 minutes or until peas are tender.
Nutrition Facts (1 servings)
Dietary Fiber: 5g
Recipe #9538B©1997Land O'Lakes, Inc.