4 boneless, skinless chicken breasts
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1/2 c. sliced black olives
1 T. lemon zest
1 c. (4 oz.) Italian blend cheese, shredded
Hot, cooked rotini pasta
In a large, nonstick skillet, cook chicken over medium-high heat for 5-7 minutes on each side or until internal temperature reaches 165 degrees. Remove chicken from heat. Add tomatoes, olives and lemon zest to skillet. Cooke 4 minutes or until hot; stirring often. Return chicken to skillet; cook 1 minute. Top with cheese. Serve over hot pasta.
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Tips: This chicken dish was very easy to put together and had a nice light flavor. It was enjoyed by my entire family. A simple green salad on the side and your dinner is complete. I also shared this recipe at Tales From the Fairy Blogmother's What's Cooking Wednesday.
Recipe from Kraft Food & Family (Holiday 2008)