
Ingredients:
1 Cut Up Summer (yellow) squash
1 Cut Up Eggplant
1 Cut Up Zucchini
1 Pkg Purdue Short Cuts Italian Seasoned Chicken Breast pieces
All of this is sauteed and simmered in a bit of olive oil. I also left the excess saltwater wash from the eggplant in there too – but only used about 1/2 tsp. of salt on the eggplant. I simmered everything until it was tender and the eggplant was finished – that’s the only thing I can’t stand if it’s not cooked well.
I served it over a whole grain angel hair pasta.
The flavor from the italian seasoned chicken carried through the whole dish – and it was amazing. It made enough for 5 meals, and it’s got all of the right stuff. A nice big serving of vegetables, a serving of fiber/healthy carbs, and a good protein, and a healthy digestable fat.
Enjoy!!!
1 Tbsp. canola oil
Heat a skillet on the stove – add 1 tablespoon olive oil and the ginger. Add in chicken and cook for 4 minutes, stiring them around in the pan constantly, and flipping regularly. Remove the chicken from the pan and set aside on a plate.
Put remaining 1/2 tablespoon olive oil in hot pan and add your vegetable (I’ve used asparagus and broccoli for this recipe). Stir fry for 3 minutes, stirring constantly. Then add in mushrooms and onions and stir fry for another 3 minutes – or until mushrooms look well-cooked.
Set burner to a medium-to-low setting and add the chicken back into the pan, on top of the vegetable and mushrooms. Cook for another 5 minutes, or until the chicken is completely done (I test for doneness the tried and true way – - slice open the center and check for raw meat!) Don’t mind the pictures – - I took them during this process and I am the world’s sloppiest cook!