Wednesday, January 9, 2013

Italian Basil Chicken

I have been on a -eat whats in the pantry mode- since we got home from our new years trip up north.  Mainly because I don't want to go shopping and now that we've caught the colds that everyone else has been passing around I want to go shopping even less.  This is something I came up with the other night when plain old chicken and rice just wasn't going to cut it.  My husband really liked it (had seconds and took some for lunch the next day)  and even suggested garlic bread which went perfect with it's Italian flavor.  It's also gluten free so when my nephew was over the other day for lunch he just loved it and had 2 servings!  It definitely did not go to waste like so many of my other left overs do.  Enjoy!

Italian Basil Chicken

Olive Oil
2 boneless skinless chicken breasts
2 servings of rice ( great value brand long cook rice--1 c water to 1/2 c rice)
15 oz can pinto beans (washed and drained)
8 oz can tomato sauce
4oz water
1/8 tsp. garlic powder
1/4 tsp. Italian seasoning
1/4 tsp. basil

-In one pot cook the rice as directed.  I use 20 minute rice but you could probably use instant if you prefer.  While the rice is cooking defrost and slice the chicken into pieces, taking off any fat.  In a big pan on med/high heat cook the chicken in olive oil and add a little salt and pepper, cook just until the outsides begin to turn white but the inside is still a little pink.  Rinse and drain beans and add into the pan with the chicken.  Also add the can of tomato sauce and a half can of water (4 oz).  Add all seasonings, you can add more or less to taste.  Stir and turn heat down to medium/low.  Add in the rice and put the lid on.  Every couple of minutes stir the food and check the chicken.  When the chicken is all the way cooked turn off burner and enjoy!
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