Wednesday, March 26, 2008

Chicken Tuscany with Tomatoes

2 cups of cooked rice
2-3 boneless chicken breasts
1 14 ounce can stewed Italian tomatoes
1 small can of mushrooms
1 small red onion, peeled and thinly sliced

1. Cook rice as directed; set aside.

2. Cut chicken into bite sized pieces and season to taste: try dried basil, pepper, or rosemary. Brown in a medium-sized oiled saute pan.

3. Add rest of ingredients to skillet and simmer for 5-7 minutes. Serve over hot rice.


  • I used fresh mushrooms instead of canned ones. I just sauteed them before mixing them with the chicken.
  • I used two cans of tomatoes.
  • My friend used fresh tomatoes and said it was delicious.
  • My friend used brown rice - I used fried rice (Giant Eagle box kind). I bet white would be good too.


Jill Marie said...

Making it tonight! Hope it turns out, Sounds delish!!!

A. said...

Did you try it?! :-)

Jill Marie said...

It was so good!! I used brown rice. I also used fresh mushrooms, sauted them with onion and garlic before. YUMMY- Family really liked it too. (5 year old & 2 year old!)