Ingredients:​

• ½ cup all-purpose flour
• 1 tbsp dried parsley
• 1 tsp dried basil
• 1½ lbs skinless, boneless chicken breasts, cut into strips
• ¼ cup extra-virgin olive oil
• 1 tbsp minced garlic
• 2¼ cups low-sodium chicken stock (or as needed)
• 1 cup frozen mixed vegetables
• 1 pint grape tomatoes, halved
• 1 bunch green onions, sliced diagonally
• 1 medium zucchini, quartered and sliced
• 2 tbsp sun-dried tomato pesto
• Salt and black pepper, to taste

Directions:​

1. In a medium bowl, whisk together the flour, parsley, and basil. Toss the chicken strips in the flour mixture until well coated.
2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until golden on the outside and cooked through — about 10 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the chicken stock, frozen mixed vegetables, grape tomatoes, green onions, zucchini, and sun-dried tomato pesto. Season with salt and pepper.
5. Let everything simmer, stirring occasionally, for 8 to 10 minutes until the veggies are tender and the sauce slightly thickens.
6. Serve hot over pasta, rice, mashed potatoes, or spaetzle — whatever you like!

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