Chicken with Zucchini and Mushrooms

It’s that time of year when gardens are full of zucchini, and this recipe makes good use of your own garden’s bounty (or, if you’re garden-impaired like me, your generous neighbor’s). This dish is very low-carb and loaded with vitamins: it gets an A for great nutrition and great flavor.

Makes 4 servings

2 TBL olive oil
1 cup onion, chopped
6 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp crushed red pepper
12 oz boneless skinless chicken breast, cut in chunks
8 oz zucchini, sliced 1/4-inch thick and quartered
6 oz mushrooms, sliced
14 oz canned diced tomatoes (or 1 lb. fresh tomatoes, diced)
1 TBL capers

Heat olive oil in a heavy skillet. Sauté onions until they just begin to brown, then add garlic and cook 2 minutes until fragrant. Add remaining spices and cook 1 minute more. Add in chicken and stir until it begins to brown. Add remaining ingredients, then cover and cook 30 minutes, stirring every 10 minutes.

While the chicken cooks, start the water to cook pasta. Everything will be ready at the same time.

Serve over pasta.