Foodie Friday

I love mediterranean food. Absolutely freakin love it! Here is one of my favorite recipes for chicken-instead of rice, I serve it with a big bowl of hummus and whole wheat pita wedges. YUM!!

Ingredients
1 can (10-3/4 ounces) reduced-fat condensed tomato soup
1/2 cup water
1/4 cup golden raisins
1 (2.25-ounce) can sliced black olives, drained
2 cloves garlic, minced
3/4 teaspoon dried basil leaves
3/4 teaspoon dried oregano leaves
Nonstick cooking spray
4 boneless skinless chicken breasts, cut into strips
1 cup sliced zucchini
1/2 cup thin red or green bell pepper strips
3 cups hot cooked rice

Blend soup, water, raisins, olives, garlic, basil and oregano in medium bowl; set aside. Spray large nonstick skillet with cooking spray. Add chicken; cook and stir over high heat until no longer pink in center. Remove from skillet.

Add zucchini and pepper to skillet; cook and stir 2 to 3 minutes. Reduce heat to medium; stir in soup mixture. Return chicken to skillet and cook until heated through. Serve over rice.

Nutrients per Serving
Calories 441
Calories from Fat 21 %
Total Fat 10 g
Saturated Fat 2 g
Cholesterol 69 mg
Carbohydrate 57 g
Fiber 2 g
Protein 31 g
Sodium 880 mg