Saucy Chicken, Vegetables & Pasta
Prep: 10 minutes
Cook: 55 minutes
2 lb. chicken parts
1/4 cup all-purpose flour
1 tbsp. vegetable oil
2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1 tsp. dried oregano leaves, crushed
1/4 tsp. garlic powder or 2 small cloves garlic, minced
1 medium green pepper, cut into 1-inch pieces (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
3 cups corkscrew-shaped pasta (rotini), cooked without salt and drained (about 4 cups)
Coat the chicken with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in 2 batches until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
Add the vegetable juice, oregano, garlic powder, pepper and onion to the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through. Serve with the pasta.
Serving Suggestion: Serve with a tomato and cucumber salad with fresh basil and Italian vinaigrette. For dessert serve watermelon slices.