Garden Skillet Chicken

Source: Angela Lowry

8 ounces gluten free linguine

2 Tbsp oil

4 boneless, skinless chicken breast halves (about 1lb), cut into 1 in. pieces

2 small zucchini, cut into 1/4 in. slices

1 small yellow squash, cut into 1/4 in. slices

1 onion, cut into 8 wedges

1 red bell pepper, seeded and cut into 1 in. strips

3 garlic cloves, minced

1/2 cup chicken broth

1/4 cup dry white wine (optional)

1 1/4 teaspoons salt

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1/2 teaspoon black pepper

2 tomatoes, cut into chunks

Cook linguine according to package directions. Drain and keep warm. Meanwhile, in a large skillet, heat 1 tablespoon of the oil over medium high heat. Add chicken and cook 5 minutes, or until browned, stirring occasionally. Remove the chicken from the skillet and set aside. To the same skillet, add the remaining 1 tablespoon oil and heat over medium high heat. Add zucchini, yellow squash, onion, bell pepper and garlic. Cook 5 minutes, stirring occasionally. Return the chicken to the skillet and add chicken broth, wine, salt, basil, oregano and black pepper; mix well. Cook about 3 minutes, or until the chicken is no longer pink inside. Add tomatoes and heat through, toss with linguine. Serve immediately.