Pizza-Flavored Chicken Tacos
A family-pleasing, kid-approved, tasty Italian spin on Mexican tacos.
1 pound ground chicken
1 small onion, chopped
1 small green pepper, chopped
4 ounces fresh mushrooms, sliced
1 clove garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground black pepper
1 (8-ounce) can tomato sauce
1/2 cup water
12 taco shells, heated
Suggested Toppings: chopped tomatoes, chopped onion, shredded lettuce, sliced black olives, shredded mozzarella cheese, grated Parmesan cheese
- In nonstick skillet over medium high temperature, place ground chicken and cook, stirring, until brown, about 5 minutes.
- Add onion, green pepper, mushrooms and garlic; cook until tender, about 5 minutes more.
- Sprinkle with flour, salt, basil, oregano and pepper. Stir in tomato sauce and water; bring to a boil. Reduce heat to low and simmer, uncovered, about 15 minutes.
- To serve, spoon sauce in warm taco shells, sprinkle with mozzarella and Parmesan cheeses; then add tomato, lettuce, onion and olives.
Makes 6 (2 taco) servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.