Italian Chicken & Veggies Night

My original dinner for tonight was Chicken & Pasta Primavera...however, someone (okay, okay...guilty) forgot to pick up one of the ingredients from the grocery store, so I decided to whip up my own creation instead.

I still used the veggies I had purchased (cauliflower, broccoli, carrots) to make Seasoned Vegetables Italiano (www.campbellskitchen.com): Add veggies to chicken broth in a saucepan, throw in a little garlic powder and any Italian seasoning, bring to a boil, then let simmer on low for about five minutes.

For the chicken, I sliced up two boneless chicken breasts. Rather than having two whole breasts, I like to slice it up...helps it cook quicker, plus it's a little different. (And more surface area for seasoning!) Speaking of seasoning, I tossed the chicken in my own "Italian Seasoning" concoction. Here's how you can do it: In a large Zip-loc bag, mix about 1/2 tsp basil, 1/2 tsp oregano, 1/4 tsp ground thyme, about 2 tsp olive oil, and garlic salt and crushed black pepper. Add the chicken pieces to the bag, mix it all up, pour into preheated skillet (w/olive oil, a turn of the pan), and cook over medium heat for 8-10 minutes.

I sprinkled the veggies with Parmesan cheese, and served with the chicken and some Italian herb-flavored Rice-A-Roni...the San Francisco treat! (Rice-A-Roni's always a quickly prepared, not to mention easy and yummy, side dish.)

It's a perfect Italian flavor-inspired dinner for two!