Dinner Done with #CookClassico

One of my personal goals this year is to become healthier.  This includes eating out less and focusing more on healthy, home cooked meals.

There are a few ingredients that, when kept on hand in the pantry, can make this goal a lot less easier.  One of those items is canned tomatoes.

When I was in the store the other day, I noticed that Classico {makers of the yummy pasta sauce} has started making canned tomatoes too!  They can be found at Walmart and 100% fresh…free from preservatives too!  You can get even more details on these new canned tomatoes by visiting the Classico Canned Tomatoes website.
From crushed tomatoes to tomato puree to whole peeled pear tomatoes, there was a great selection to choose from.  I picked up the whole peeled tomatoes to make a family favorite: chicken curry with chickpeas.
This is a hearty dish filled with tasty vegetables, lots of protein and delicious tomatoes.  Even better, you only need one pot to make it!

What You’ll Need:
– 2 lbs boneless, skinless chicken breast
– 3 tsp peanut oil
– 1/2 onion, finely chopped
– 3 cloves of garlic, minced
– 1 can chickpeas
– 1 lb butternut squash, cubed
– 1 28 oz can Classico whole peeled pear tomatoes
– 1/4 up water

– Rice (I used a brown rice and quinoa mixture)
– 1/4 cup Greek yogurt
– 2 Tbsp cilantro, finely chopped

Let’s Make It:
1)  Cut the chicken into 1 inch pieces.  Season with salt and pepper.
2)  Heat 2 tsp of peanut oil in a large skillet over medium-high heat.  Add chicken and cook until done.  Remove from the pan and keep warm.

3)  Add remaining 1 tsp of oil and saute onions and garlic for 3-4 minutes.
Add butternut squash and saute for an additional 5 minutes.

4)  Add the tomatoes and juice from the can to the skillet.

Bring to a boil.  Reduce heat to medium-low and simmer for 15 minutes.  Add chickpeas and chicken; simmer for an additional 5-10 minutes until heated.

5)  Spoon over rice and top with yogurt and cilantro.
I typically serve this with a side of sauteed spinach.  I just toss some chopped onion and frozen spinach into a  skillet.  Then, squeeze a little lemon juice on top.
What are you pantry staples?  Do you keep canned tomatoes on hand for easy weeknight dinners?

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and Classico #cbias #SocialFabric #CookClassico


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  1. I HEART curry! Looks yummy!
    Jeni recently posted…I’ll Have my Taco in a Bowl, PleaseMy Profile

  2. How delicious! This is one recipe I’ve got to try!
    Tonia@thegunnysack recently posted…White Chocolate M&M Valentine’s Day Cookie BarsMy Profile

  3. This looks so great! So fresh and yummy. Will definitely have to try it. Check out my Indian inspired chilli
    http://westcoastleslie.blogspot.ca/2013/01/coconut-curry-chilli.html Thanks for sharing

  4. Great combination of seasonal ingredients.

  5. I’ve never tried to make a curry. This looks like an easy recipe to try.

  6. Looks delicious! I love anything with butternut squash – I’ll have to give it a try! Just started following you on Google+ :)
    Cathy@LemonTreeDwelling recently posted…Fire-Roasted Tomato-Red Pepper SoupMy Profile

  7. Oh, this looks so fabulous! Must try!
    Ashley @ Kitchen Meets Girl recently posted…Honey-Vanilla GranolaMy Profile

  8. This looks really good. Would love for you to link it up to the blog hop I just started.

    Countrified Hicks recently posted…Mondays with Countrified Hicks BLOG HOPMy Profile