Serves: 4
1. Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.
2. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
3. Stir in broth heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.
NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 330 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 70mg Sodium 520mg Carbohydrate 37g (Dietary Fiber 4g) Protein 33g % DAILY VALUE: Vitamin A 8% Vitamin C 16% Calcium 6% Iron 12% DIET EXCHANGES: 2 Starch 3 1/2 Very Lean Meat 1 Vegetable 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Italian Chicken and Couscous recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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