Casserole: Chicken Zucchini Tomato

THE RECIPE

INGREDIENTS

• 1 pound boneless chicken breast, diced
• 3 tbsp butter
• 1 tbsp basil
• 2 tsp Italian seasoning
• 2 tsp onion powder
• 1 tbsp olive oil
• 1 zucchini, sliced in rounds
• 1 cup cherry tomatoes
• 1 cup mushrooms, sliced
• 3 garlic gloves, whole
• 1/4 heavy cream
• 1/4 cup parmesan cheese

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DIRECTIONS

Yield: 5 servings

• Preheat oven to 350 F degrees.
• Wash and dice the chicken breast.
• In an oven proof skillet (I use a cast iron fry pan), melt the butter over medium heat on the stove.
• Add diced chicken to the fry pan and cook for 3-4 minutes until it starts to brown.
• Add the basil, onion powder and Italian seasoning to the chicken and continue to brown for 2 minutes.
• Remove chicken from skillet and set aside.
• In the same pan add the olive oil, zucchini, tomatoes, mushrooms and garlic cloves. Heat until mushrooms are sautéed and tomatoes become soft.
• Add chicken to the skillet, stir to combine meat and vegatables.
• Over low heat add cream and stir for 1 minute.
• Sprinkle parmesan cheese over top and place in oven.
• Bake for 15-20 minutes until cheese is brown.

Keeps for up to 4 days in fridge, does not freeze well.

Enjoy!