Tony’s Table: Portobello, Zucchini & Chicken
NEW YORK (CBS 2) — Summer is a great time for cooking with fresh vegetables. CBS 2′s Tony Tantillo cooks up a delicious chicken dish with hearty mushrooms and zucchini.
Portobello, Zucchini & Chicken
1 med. Portobello Mushroom
1 Grilled Chicken Breast
½ lb. Rigatoni
2 med. Zucchini
12 oz. Can Crushed Tomatoes
4 oz. Chicken Stock
4 Garlic Cloves
3 oz. Parsley
¼ c. Olive Oil
¼ c. Vegetable Oil
Slice the mushroom and set aside. Dip zucchini in all-purpose flour, add salt and pepper. Place vegetable oil in pan and heat.
Add zucchini to pan and cook 2-3 minutes until slightly brown on each side. Remove zucchini and empty oil from pan. Add olive oil, tomatoes and garlic to pan and heat.
Place sliced chicken, chicken stock and mushrooms in the pan. Simmer 10 minutes and add zucchini. Add cooked pasta and top with parsley. Top with Parmesan cheese if desired. Salt and pepper to taste and serve.
NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.