Chicken and Vegetable Ragout

  • Prep Time: 20 min
  • Cook Time: 35 min
  • Total Time: 55 min
  • Makes 6 Servings

Ingredients

  • 1 14.5 oz. Contadina® Diced Tomatoes with Italian Herbs
  • 6 oz. Contadina® Tomato Paste
  • 2 Tbsp. olive oil
  • 1/2 cup chopped onion
  • 3 garlic cloves minced
  • 1 lb. boneless, skinless chicken breasts cut into ½-inch pieces
  • 1 cup chicken broth
  • 1 cup carrots sliced
  • 1 cup zucchini halved and sliced
  • 1 cup bell pepper red or green in strips
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

Directions

1. HEAT oil in large skillet over medium-high heat. Add onion and garlic; cook 2 minutes. Add chicken; cook 2 to 3 minutes.

2. ADD broth, undrained tomatoes, tomato paste and carrots; cover. Bring to boil. Reduce heat to low; simmer 10 minutes. Add zucchini, bell pepper, salt and pepper; cook 15 minutes or until vegetables are tender and chicken is no longer pink.

3. SERVE over hot cooked rice, pasta or polenta, if desired.

Chicken and Vegetable Ragout
Current Rating: Total: 1 Ratings
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Del Monte Products In This Recipe

Contadina®

Diced Tomatoes with Italian Herbs

Contadina®

Tomato Paste