Chicken Milano

Photo: flickr user miss karen

Ingredients

4 chicken breasts deboned and skinned

3 tablespoons all-purpose flour

Non-stick cooking spray

1 small tender zucchini (to 2) thinly sliced

1 cup fresh mushrooms* sliced

2 cloves garlic minced

1 can no-salt added whole tomatoes (14 oz.) undrained and crushed

3 tablespoons sliced ripe olives I used more

teaspoon dried basil (to ½ tsp.) or to taste

2 cups hot cooked linguine

Preparation

* You can also use canned which have been drained

Cut chicken breasts into 2 inch pieces. Dredge chicken in flour. (I put them all in a bag with flour and shook it.)

Coat skillet with non-stick cooking spray. Cook chicken over medium-high heat until browned on all sides. Remove from skillet; set aside and keep warm.

Carefully (away from open flame) heavily re-spray skillet with cooking spray. Sauta mushrooms and garlic over medium-hi heat until tender. Stir in tomato, olives and basil; cook over high heat 3 minutes. Return chicken to skillet, cover, reduce heat, and simmer 5 minutes. Serve over pasta.