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Ingredients
2 tsp olive or vegetable oil
6 ounces thinly sliced pared all-purpose potatoes
5 ounces ground chicken
1 tbsp whipped butter
½ cup each diced onion, diced green bell pepper and sliced carrot
1 small garlic clove, minced
1 cup canned Italian tomatoes (with liquid); drain and chop tomatoes,
reserving liquid
1 tbsp chopped fresh Italian (flat-leaf) parsley
¼ tsp each thyme leaves, salt and pepper
Method
In 10-inch nonstick skillet heat oil; add potatoes and chicken and cook
over high heat, stirring constantly, until chicken is lightly browned,
about 2 minutes.
Transfer to plate; set aside.
In same skillet melt butter; add onion, bell pepper, carrot and garlic
and sauté over high heat until tender-crisp, 2 to 3 minutes.
Return
potato-chicken mixture to skillet; add tomatoes, reserved tomato
liquid, parsley, thyme, salt and pepper and stir to thoroughly combine.
Cook until mixture comes to a boil. Reduce heat to low, cover, and let
simmer, stirring occasionally, until flavors blend and potatoes are
tender, about 10 minutes.
MAKES 2 SERVINGS.
Note:
Keep peeled potatoes white by placing
the, in a bowl of water to which 1 teaspoon lemon juice or vinegar has
been added. Be sure to dry the, thoroughly before placing them into a
skillet of hot oil so oil doesn't spatter.
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