January 15, 2014
This Rotel inspired recipe makes my mouthy water just thinking about it. While the chicken is simmered in a tomato and mushroom sauce with chopped green chilies, I serve with a side of rice or quinoa for a little extra contrast.
Ingredients
- 2 Tablespoons Vegetable Oil
- 1/2 Teaspoon garlic salt
- 2 Cups Rice or Quinoa
- 8 Ounces sliced fresh button mushrooms
- 2 Tablespoons Tomato Paste
- 8 Ounces Tomato Sauce
- 10 Ounces Diced Tomatoes & Green Chilies, undrained
- 4 skinless chicken breasts
Directions
1. Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle chicken with garlic salt.
2. Cook chicken 5 minutes or until browned on each side. Remove from skillet; set aside. Add mushrooms to skillet; cook 2 to 3 minutes or until tender. 3. Add tomato paste, undrained tomatoes and tomato sauce.
4. Return chicken to skillet; reduce heat and simmer 5 minutes more or until chicken is no longer pink in centers (165°F) and sauce is thickened slightly.
5. Serve with cooked rice or quinia
Nutritional Facts
Servings4
Calories Per Serving802
Total Fat15g23%
Sugar8gN/A
Saturated2g11%
Cholesterol199mg66%
Protein72g100%
Carbs91g30%
Vitamin A79µg9%
Vitamin B120.6µg9.9%
Vitamin B63mg100%
Vitamin C179mg100%
Vitamin D0.1µgN/A
Vitamin E5mg24%
Vitamin K13µg16%
Calcium48mg5%
Fiber3g11%
Folate (food)65µgN/A
Folate equivalent (total)65µg16%
Iron4mg21%
Magnesium145mg36%
Monounsaturated7gN/A
Niacin (B3)31mg100%
Phosphorus790mg100%
Polyunsaturated3gN/A
Potassium1668mg48%
Riboflavin (B2)0.9mg51.2%
Sodium463mg19%
Thiamin (B1)0.5mg30.2%
Zinc4mg24%