2 tablespoons Pure Wesson® Vegetable Oil
4 boneless skinless chicken breasts (5 oz each)
1/2 teaspoon garlic salt
1 pkg (8 oz each) sliced fresh button mushrooms
2 tablespoons Hunt's® Tomato Paste
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
Hot cooked rice or pasta, optional
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||2 g||11%|
|Dietary Fiber||3 g||12%|
|Vitamin C||10 mg||16%|
|Vitamin A||507 iu||10%|
Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle chicken with garlic salt.
Cook chicken 5 minutes or until browned on each side. Remove from skillet; set aside. Add mushrooms to skillet; cook 2 to 3 minutes or until tender. Add tomato paste, undrained tomatoes and tomato sauce.
Return chicken to skillet; reduce heat and simmer 5 minutes more or until chicken is no longer pink in centers (165°F) and sauce is thickened slightly.
Serve with cooked rice or pasta, if desired.
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