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Zucchini Chicken Skillet

Submitted by: Lavonne Adams of Johnstown, PA | Date Added: 10 Nov 2009
Listed in: Main Dish

2 large chicken breasts (or dark meat)

2 tbsp olive oil

2 pats butter

2-1/2 cups cubed zucchini

2 large carrots, chopped

1/4 # sugar snap peas (whole or cut in 1/2)

1 rib celery, chopped

1 medium onion, chopped

1 tsp salt

1/2 tsp pepper

1/2 garlic powder

1 can chicken stock

1/2 can water

In large skillet, saute 2 large chicken breasts in 2 tbsp olive oil and 2 pats butter til done.

Remove from skillet and cool.

Cut into bite sized pieces.

Combine remaining ingredients in same skillet.

Simmer 25 minutes until carrots are tender, add chicken pieces.

Simmer 10 minutes, stir often.

Serve over fluffy white rice with salad and crusty garlic bread.