This was originally my grandma’s (my mom’s mom) recipe that was passed down to my mom and then to me. It is one of my favorite dishes! If you don’t serve it over pasta, then you have a nice one-pot Paleo or Gluten-Free meal!
Chicken Scallopini
Ingredients
- 2 chicken breasts (chopped into cubes or small strips)
- 2 zucchini (sliced into quarters)
- 2 bell peppers (sliced into strips and then halved)
- 1 large yellow onion (diced)
- 1 cup of sliced mushrooms
- 2 cloves of garlic (minced)
- 1 can black olives (sliced in half) *optional
- 1 can of tomato sauce
- 1 Tbsp olive oil
- 1/2 cup any pasta sauce
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
- pinch of salt and pepper to taste
Instructions
- In a large pan, cook chicken in garlic and olive oil until browned. Remove from pan and set aside.
- Saute onions, until starting to caramelize and add the rest of your veggies and cook until tender.
- Add chicken back into pan, as well as tomato sauce, pasta sauce and spices. Mix well.
- Cook for another 5 minutes and reduce heat to low and cook for an additional 10 minutes, until sauce cooks down and becomes thicker.
- Divide among two plates and serve on top of pasta (whole wheat or regular), sauteed spinach or baby kale. For added richness, sprinkle or shave Parmesan cheese on top!
This looks fantastic–what a great recipe, I’m pinning it! 🙂
Thanks, let me know how you like it!