Stewed Chicken & Tomatoes over Rice

I love when I make a dish that I think is going to be good and it turns out to be fantastic! In the last year I have just started to enjoy eating tomatoes, I have always tolerated them in meals but now I am starting to crave them at times. This dish is very easy to make and makes use of those zucchini that are threatening to over take your garden. Another plus for me was getting to use the remainder of the shredded chicken I pulled out of the freezer the other day!



Stewed Chicken & Tomatoes over Rice: Serves 4

1/2lbs Chicken Breast - boneless skinless
28oz Can San Marzano Tomatoes
1 Zucchini - Chopped
1/2 Onion - Chopped
2 Garlic Cloves - Minced
1/4C Chopped Fresh Basil
1tsp Olive Oil
2tsp Butter
1C Rice
2C Water
1/2C Parmesan Cheese - Shredded

Bring a pot of water or chicken stock to a boil and add the chicken and cook until cooked through and shreddable. Remove to a bowl and shred or chop into small pieces. Set to the side.

In a large saute pan heat the olive oil and garlic over medium heat for a minute then add the zucchini, onion and half the basil with some salt and pepper and saute until the zucchini and onions are cooked through - approximately 6-8 minutes, remove to a bowl once cooked and set to the side. Next add the tomatoes to the same pan with salt and pepper and the remaining basil, cover with a lid and let them simmer for 5-6 minutes then with a fork or potato masher break up the tomatoes into small pieces. (note to start the rice here! - see below for instructions) Return the zucchini and onions to the pan and let the sauce lightly simmer - it will begin to thicken and evaporate slowly. After reducing for 8-10 minutes add the cooked chicken to the pan and allow it to absorb the remaining juices. If you still have a lot of juice left then continue to simmer, if the juice has pretty much left the pan then cover with a lid and remove from the heat while the rice finishes.

When you add the tomatoes to the pan you can get started on the rice. In a sauce pot add the water, butter and a good shake of salt. Bring the pot to a boil, add the rice, reduce to a simmer, cover with a lid and let it cook until all the water has absorbed into the rice. Remove from the heat and fluff with a fork.

Now everything is finished cooking, place the rice in a dish, top with the chicken and add 2 tablespoons of shredded Parmesan to the meal, give it a stir and enjoy!

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WW: 8 Points Plus / serving