Italian Chicken-n-Broccoli with Rice

This is quick, easy and healthy - and it must be good because it's my husband's favorite dish! This is also a good choice is you've forgotten to set out the chicken. I always start with frozen chicken breasts.

Ingredients:
2 Lg Chicken Breasts, thawed or frozen (tenderloins can also be used)
2 cans Italian Style Stewed Tomatoes
2-3 cups Broccoli (cut up but not too fine)
Water
Salt,Pepper,Garlic Powder to taste
4 c. Cooked Rice (I use Minute Rice, whichever you prefer)

Directions:
In a very large skillet or dutch oven, cook chicken breasts in about 1 c. water (not oil!), covered & on med. heat. The water will simmer out & chicken can brown slightly before adding rest of ingredients.
Cut or shred the chicken up with a fork; Pour stewed tomatoes into a food processor to puree them a little. (I do this so my tomatoes won't be too chunky for my picky kids!)Add broccoli, pureed tomatoes, salt, pepper, garlic and about 3/4 c. water. Stir well and simmer for about 20 minutes until broccoli is tender and the sauce thickens some. Serve over rice.

Serve with salad and garlic toast.

Notes: I like to use lots of pepper and garlic to give it a little spicy kick. Just a little salt to help bring out the flavors.

Prep time: About 35 minutes

Serves 4-6

No oil is used so this is really low cal & low fat. Very healthy.

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Recipe submitted by: Janet A. -