V8 Chicken Italiano

Name: V8 Chicken Italiano
Ingredients: 2 lbs chicken parts; 1 1/2 cups all-purpose flour; 1 tablespoon vegetable oil; 2 cups v 8 vegetable juice (regular or low-sodium); 1 teaspoon dried oregano leaves, crushed; 1/4 teaspoon garlic powder or 2 garlic cloves, minced; 1 medium green pepper, cut into 1-inch pieces (about 1 cup); 1 medium onion, chopped (about 1/2 cup); 4 cups hot cooked corkscrew-shaped pasta, cooked without salt

9 ingredients

5 steps

Ingredients

2 lbs chicken parts
1 1/2 cups all-purpose flour
1 tablespoon vegetable oil
2 cups v 8 vegetable juice (regular or low-sodium)
1 teaspoon dried oregano leaves, crushed
1/4 teaspoon garlic powder or 2 garlic cloves, minced
1 medium green pepper, cut into 1-inch pieces (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
4 cups hot cooked corkscrew-shaped pasta, cooked without salt

Directions

1

Coat chicken with the flour.
2

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in 2 batches until it's well browned on both sides. Remove the chicken from the skillet. Pour off any fat.
3

Return chicken to the pan.
4

Add the vegetable juice, oregano, garlic powder, pepper and onion to the skillet and heat to a boil. Cover and cook for 30 minutes or until the chicken is cooked through. Serve with the pasta.
5

SERVING SUGGESTION: Serve with a tomato and cucumber salad with fresh basil and Italian vinaigrette. For dessert serve watermelon slices.