Italian Chicken with Chickpeas

Italian Chicken with Chickpeas Recipe
Becky Luigart-Stayner; Melanie J. Clarke
This simple one-dish meal is great reheated the next day for lunch.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 296
Caloriesfromfat 19 %
Fat 6.1 g
Satfat 1 g
Monofat 3.1 g
Polyfat 1.2 g
Protein 32 g
Carbohydrate 28.2 g
Fiber 5.6 g
Cholesterol 66 mg
Iron 2.9 mg
Sodium 637 mg
Calcium 79 mg

Ingredients

1 pound chicken breast tenders
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 1/3 cups sliced onion
1 cup green bell pepper strips
1/2 teaspoon bottled minced garlic
1 (15 1/2-ounce) can chickpeas, drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
Fresh flat-leaf parsley leaves (optional)

Preparation

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Add onion and bell pepper; sauté 4 minutes. Reduce heat to medium. Add garlic, chickpeas, and tomatoes; cover and cook 8 minutes or until thoroughly heated. Garnish with parsley leaves, if desired.

March 2002
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