Mexican (or Italian) Chicken with Mushrooms and Tomatoes
- 1 Tbsp olive oil
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 can no-salt-added diced tomatoes
- ½ cup water
- ¼ tsp no-sodium Taco Seasoning Mix (see recipe), no-sodium Mexican Seasoning, or no-sodium Italian Seasoning
- ½ tsp dried chopped basil
- ¾ lb chicken fingers or boneless skinless chicken breast, cut into bite sized pieces
- In a large, non-stick skillet, heat olive oil to medium high. Saute onion until it begins to get soft, 3-4 minutes.
- Add garlic and sauté another minute.
- Add mushroom slices and sauté another 3 minutes or so.
- Add tomatoes, water, no-sodium seasoning mix, and basil. Stir well and bring to a boil.
- Move the vegetables to one side of the skillet. Then place the chicken pieces in the skillet without overlapping. Spoon the vegetables on top of the chicken. Cover the skillet and cook for 10-12 minutes on medium until the chicken is cooked through.
Serving size: 4 oz Sodium: 65 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/mexican-chicken-with-mushrooms-and-tomatoes/
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