Chicken Milano

Name: Chicken Milano
Ingredients: 1 c. regular long grain rice or orzo (rice shaped pasta); 2 whole large chicken breasts; 2 Tbsp. butter or oleo; 1 medium onion, sliced; 1 small garlic clove, minced; 1 (10 3/4 oz.) can condensed tomato soup; 1 (4 oz.) jar sliced mushrooms, drained; 2 medium zucchini (1 1/4 lb.), sliced; 1/2 tsp. basil; 1/8 tsp. crushed red pepper

10 ingredients

9 steps

Ingredients

1 c. regular long grain rice or orzo (rice shaped pasta)
2 whole large chicken breasts
2 Tbsp. butter or oleo
1 medium onion, sliced
1 small garlic clove, minced
1 (10 3/4 oz.) can condensed tomato soup
1 (4 oz.) jar sliced mushrooms, drained
2 medium zucchini (1 1/4 lb.), sliced
1/2 tsp. basil
1/8 tsp. crushed red pepper

Directions

1

Prepare rice or orzo as label directs.
2

Meanwhile, remove the skin and bones from the chicken breasts.
3

Cut breast meat into 1 1/2-inch chunks.
4

In a 10-inch skillet over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Add chicken chunks.
5

Cook until chicken is lightly browned on all sides, stirring frequently. Stir in undiluted tomato soup and remaining ingredients.
6

Heat to boiling.
7

Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. To serve, spoon chicken mixture over rice in deep platter.
8

Makes 4 servings.
9

Contains 460 calories per serving.