Description
A quick weeknight dinner using simple ingredients. Perfectly satisfying and ready in under an hour.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 large sweet onion (chopped)
- 1 red and 1 green bell pepper (chopped)
- 28 oz (794 g) diced tomatoes
- 1 lbs (454 g) chicken breasts (cubed then seasoned with salt and pepper)
- 0.5 cups (118 ml) chicken stock
- 0.5 cups (118 ml) Greek yogurt
- 1 cups (237 ml) frozen peas
- 1 tsp Italian seasoning
- 1 tbsp fresh basil (chopped)
- 1-2 tsp fresh oregano (chopped)
- 9 oz (255 g) fresh spinach cheese tortellini (or your favorite)
- 0.75 cups (178 ml) cheddar cheese (shredded (a low-fat variety will cut down on calories))
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-proof skillet, heat oil over medium-high heat. Sauté onion and peppers until golden brown.
- Turn heat down to medium and add tomatoes. Cook for an additional 3-5 minutes.
- Add chicken, cover and cook about 5 minutes.
- Add remaining ingredients, except for cheese.
- Place skillet in oven and bake, uncovered, for 30 minutes.
- Sprinkle top with cheese and return to oven for an additional 10 minutes.
- If you like your cheese browner on top, broil for a few minutes. Watch carefully to prevent burning.
Notes
- For richer flavor, use homemade chicken stock instead of store-bought.
- To reduce cooking time, use pre-chopped onion and bell peppers.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 4
- Protein: 30
- Cholesterol: 100