Saturday Recipe Share: Chicken Napoli

Is there anyone who doesn't like Italian inspired food? It rules in my household.

Today's dish is an easy and delicious entree that you'll love. The best part is that it's a skillet dinner. Get some chicken out of the freezer now so you can make this tonight.

Chicken Napoli


  • 1 tablespoon olive oil
  • 4 boneless chicken breast halves, skin removed
  • 1 3/4 cups of chicken broth (that's a 14 oz. can)
  • 1 tsp. dried oregano leaves, crushed
  • 1 clove fresh garlic finely minced or 1/2 tsp. garlic powder
  • 1 14 ounce can diced tomatoes (I use Red Gold. They're wonderful.)
  • 1 small green pepper, chopped, optional
  • 1 medium onion, chopped
  • 2 1/2 cups uncooked medium shell pasta or a similar sized pasta of your choice.
  • Heat the olive oil in a skillet. Add the chicken pieces and saute until browned.
  • Add the broth, oregano, garlic, tomatoes, green pepper, and onion to the skillet.
  • Heat to a boil then stir in the pasta.
  • Cover and cook over low heat 15 minutes or until the pasta is done.
Serves 4 to 6.

Takeaway Truth

Have a wonderful weekend.

No comments:

Post a Comment