Chicken Milano - cooking recipe

Ingredients

1 c. regular long grain rice or orzo (rice shaped pasta)
2 whole large chicken breasts
2 Tbsp. butter or oleo
1 medium onion, sliced
1 small garlic clove, minced
1 (10 3/4 oz.) can condensed tomato soup
1 (4 oz.) jar sliced mushrooms, drained
2 medium zucchini (1 1/4 lb.), sliced
1/2 tsp. basil
1/8 tsp. crushed red pepper

Preparation

Prepare rice or orzo as label directs.
Meanwhile, remove the skin and bones from the chicken breasts.
Cut breast meat into 1 1/2-inch chunks.
In a 10-inch skillet over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Add chicken chunks.
Cook until chicken is lightly browned on all sides, stirring frequently. Stir in undiluted tomato soup and remaining ingredients.
Heat to boiling.
Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. To serve, spoon chicken mixture over rice in deep platter.
Makes 4 servings.
Contains 460 calories per serving.