Ingredients
- 2 (8-ounce) boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup pearl barley
- 1 (11-ounce) package sliced fresh zucchini and yellow squash (about 2 1/2 cups )
- 1 pint cherry tomatoes
- 1 cup drained julienne-cut sun-dried tomatoes in oil
- 1 cup frozen chopped onions
- 1 cup reduced-sodium chicken broth
- 1/2 cup dry white wine
- 1 tablespoon garlic paste
- 1/2 cup half-and-half
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh flat-leaf parsley leaves
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