At special occasions or potlucks, these fantastic golden mashed potatoes with their distinctive Asiago cheese, garlic, and oregano flavor are a hit. While reducing the fat and calories in these mashed potatoes, whipped butter and nonfat milk maintain their deliciousness. The addition of Asiago, garlic, and oregano elevates the flavor of these mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves
- 2 tablespoons dried rosemary
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon cayenne pepper
- 1 ½ teaspoons white sugar
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes
- 1 (15 ounce) can garbanzo beans, drained and rinsed
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 809 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I used thighs and cannellini beans (guess we ate all the garbanzos which we love in everything ) red and green peppers onion too! I’m just now carefully adding the cayenne to taste. My peeled tomatoes needed some extra sugar but always cooking by taste y’all know that’s how to do it. Love this. Even a good company supper served with salad and garlic bread! Thanks for all the sharing ! Take good care
Easy to make and edible. I think way too many spices for my taste but that’s an individual opinion. My husband loved it. I think it would have been better if maybe I liked the tomato sauce I used. I think I can improve on this next time.
It was delicious and pretty easy to make. Definitely will make it again
I thought this was simple but yummy. I used two chicken breasts and cut them into chunks. I didn’t have tomato sauce, but I did have a can of diced tomatoes, so I used that instead. I also added some dried chopped onion when I sautéed the garlic. Super easy. I’ll be making this again.
I was trying to use up a can of garbonzo beans. It was fine and we ate it all, but I’m not in a hurry to make it again. (It’s a sign that we had garbonzo beans to be used up, we obviously are never in a hurry to use them.)
This meal was surprisingly good since I made it with items I had in the cupboard so I didn’t have to go to the store. Love the zip of the cayenne, but didn’t put in as much as recipe said. I used spaghetti sauce because that’s what I had and I added onions and garlic while sautéing the chicken. Thank u for a useful recipe.
Only change that I made was that I omitted the garlic due to diet restrictions. It was good. It was spicy, if that isn’t your thing then omit the cayenne pepper and red pepper flakes. It makes enough sauce that you can put it over pasta. I will make again.
Tasted good but it’s definitely not a filling main entree. You need a side or two to go along with it. I don’t understand what the greens are in the picture. This doesn’t call for any fresh herbs.
I made this tonight and my husband and I really enjoyed it. I did change a few things because I wanted to use what I already had on hand and what worked for our particular tastes. I did not use the 2 tablespoons of olive oil just misted a non-stick pan with olive oil. I used less rosemary just a small sprinkle on each side. I also used one clove of garlic instead of three. Instead of tomato sauce, which I did not have in the house, I used Italian stewed tomatoes. I left the cayenne out entirely. I just can’t tolerate super hot foods. I know this isn’t a review of the exact recipe posted but with the changes I made to suit our preferences, it was delightful. I served it over egg noodles.
Delightful and easy recipe. Added about 3/4 of an onion finely chopped and a red bell pepper. I didn’t have any bay leaves or red pepper flakes, so added a bit more Italian seasoning and a good dash of paprika to give the sauce a bit of depth in flavour . Also made a batch using quorn chicken pieces in place of real chicken for a friend and it went down a treat! Will definitely be making again.
At first I thought it a bit too sweet for me, even after omitting the sugar. But when all came together it was really tasty! I omitted hot pepper and added fresh spinach and a can of Italian tomatoes. Sounds like I changed a lot but I used spices as directed and my changes shouldn’t have drastically changed the flavor. The chickpeas really made the dish I thought. Served with linguine- my 8 year old loved it and husband thought it quite tasty and had seconds. It bailed me out for dinner when my pantry was pretty bare as most items were staples, so thanks!
My husband and I loved it! I had 20 mins to prepare the meal and plate it before he got home from work. I had zero time to defrost chicken, NO tomato sauce, No Italian seasoning–So I CHEATED and used the canned Chicken breast from Costco and about 5 fresh diced tomatoes. Sautéed smashed garlic and drained chicken in the olive oil w/ rosemary, and about 3 pinches of dry basil, to get an “Italian seasoning” taste . As the chicken browned, I diced 5 Organic Roma tomatoes, and threw them in with the cayenne, red pepper flakes, bay leaves(3) and subbed sugar with tomato bouillon because we aren’t fond of sweet and lacked the saltiness of tomato sauce. Added the chick peas and stirred it all together with about 1/3 cup of water and allowed it to simmer with the cover on. Removed it from the heat and topped it all with 2 fresh chopped basil leaves, and chopped sun dried tomatoes. All the flavors infused so nicely together, I know an Italian grandmother somewhere would’ve slapped me for my improvisation. I used fresh tomatoes, dry and fresh basil, 2 extra Bay leaves, Sun Dried tomatoes and some tomato bouillon. But hey: Prep: 5 mins Cook: 7-10 mins Plate: 5 mins I had enough time to plate it and set the table. Served the dish with some wine and made it look like I slaved in the kitchen. =)
I’ve made this three times and my family and I absolutely love it! No wonder it’s a tradition! I plan to make it again tomorrow, but this time I will use bone in, skin on chicken thighs. My photo was too small to upload, so I’ll try again with a new photo. Thank you for an amazing addition to our collection of traditional recipes! ?
My husband and kids love this receipe! I did omit the red peppers and used less cayene pepper as my kids are fairly young, but other than that it was delicious and very easy to make. Definitely a keeper.
Love this recipe, but it was WAAAAY to spicy for my family. I now leave out the cayenne pepper and use half the recommended amount of red pepper. When we don’t have any tomato sauce I use a can of diced tomatoes. Still very good with this variation.
maybe on the east coast garbanzo beans are more tender than they are here in CA.. or maybe that’s why we only put them in our salads.. go fig.. i felt like they should have been cooked longer rather than just heated.. unlike most everyone i enjoyed the spiciness & the herb blend was totally on it.. i dont like my marina sauces sweet so instead i added seasoned salt.. seemed a lil on the dry side to me.. maybe i did something wrong b/c all the pics look pretty saucy to me
I love this recipe and so does my hubby! I use chicken thighs instead of breasts because they turn out moister and my hubby likes them better than breasts.
I cut down on the cayenne and red pepper flakes and it was still spicy enough (just right). I served this with a pumpkin risotto (oven baked; found recipe by searching online).
Tasty dish but if children are going to eat this dish reduce the spice by at least half. Super spicy!
I LOVED this meal. I would rate it 5 stars BUT the amount of spice is far too high. I’m a big fan of spicy but I cut the cayenne & red pepper flakes in half and it still had quite the kick. I would definitely recommend this and will be cooking again, just with about 1/2 the spice. I served with a small side of pasta but I found it held up great without it.
Not much flavor. I did add an extra can od diced organic tomatoes with double the seasoning but not much flavor still