Serves 4
Ingredients:
- 1 ½ pounds boneless chicken breast, cut into cubes
- ¼ cup olive oil
- I medium onion, coarsely chopped
- 2 Italian green peppers, seeded and cut into bite-size strips
- (Italian peppers can be found in Hannaford, they are a bit spicy so if you don’t like a little heat regular green peppers work fine)
- 1 cup fresh sliced mushroom
- 1 teaspoon dried parsley
- 1 (15 oz) can tomato sauce
- 1/3 cup white wine
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 clove garlic, minced
- 1 teaspoon oregano
- 1 bay leaf
Directions:
1. In large skillet, heat oil and cook onions and chicken on high heat until lightly browned.
2. Add peppers and mushrooms and sauté for a few minutes.
3. Add remaining ingredients; cover and simmer 45 minutes.
4. Serve with a side of Tinkyada rice pasta and green salad.
5. Make a double batch ..this freezes well.