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Everyone's tastes are different, but we like two or three canned artichoke hearts cut in two and I know you already said you have tomatoes, but throw in about 4 or 5 sundried tomatoes as well. They add an extra burst of flavor. Instead of the artichokes, you could also try a nice bunch of asparagus. Lastly, using just what you have mentioned, try a medium size can of navy or white beans... this is typical of northern italy and also adds a uniqeness...Best of luck!
Chicken Scampi Sauce
2 cloves garlic cloves, minced
1/4 cup chopped green onions
2 tablespoons butter or margarine
1 tablespoon olive or vegetable oil
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
1 (14.5 ounce) can Italian stewed tomatoes
1/4 cup lemon juice
1/2 teaspoon sugar
2 teaspoons cornstarch
2 teaspoons cold water
1/4 cup chopped fresh parsley
Hot cooked rice or pasta
In a skillet over medium heat, saute garlic and onions in butter and oil until onions are tender. Add chicken, salt if desired and pepper. Cook for 6-8 minutes or until chicken juices run clear. Add tomatoes, lemon juice and sugar; heat through. Combine cornstarch and water; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Add parsley. Serve over rice or pasta if desired.
Metric:
2 cloves garlic cloves, minced
25 g chopped green onions
30 g butter or margarine
15 ml olive or vegetable oil
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
6 g salt
1 g pepper
1 (14.5 ounce) can Italian stewed tomatoes
60 ml lemon juice
2 g sugar
5 g cornstarch
10 ml cold water
15 g chopped fresh parsley
Hot cooked rice or pasta
2 cloves garlic cloves, minced
1/4 cup chopped green onions
2 tablespoons butter or margarine
1 tablespoon olive or vegetable oil
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
1 (14.5 ounce) can Italian stewed tomatoes
1/4 cup lemon juice
1/2 teaspoon sugar
2 teaspoons cornstarch
2 teaspoons cold water
1/4 cup chopped fresh parsley
Hot cooked rice or pasta
In a skillet over medium heat, saute garlic and onions in butter and oil until onions are tender. Add chicken, salt if desired and pepper. Cook for 6-8 minutes or until chicken juices run clear. Add tomatoes, lemon juice and sugar; heat through. Combine cornstarch and water; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Add parsley. Serve over rice or pasta if desired.
Metric:
2 cloves garlic cloves, minced
25 g chopped green onions
30 g butter or margarine
15 ml olive or vegetable oil
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
6 g salt
1 g pepper
1 (14.5 ounce) can Italian stewed tomatoes
60 ml lemon juice
2 g sugar
5 g cornstarch
10 ml cold water
15 g chopped fresh parsley
Hot cooked rice or pasta
-- answer removed --
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