- 6
Ingredients
- # 2 tablespoons olive oil
- # 1 1/2 pounds boneless, skinless chicken breast halves, cut into bite-size chunks
- # 1 large green bell pepper, thinly sliced
- # 3 cloves garlic, minced
- # 3/4 teaspoon dried oregano
- # 1/2 teaspoon crushed red-pepper flakes
- # salt
- # ground black pepper
- # 1 box (10 ounces) baby portobello mushrooms, quartered
- # 2 tablespoons dry white wine or chicken broth
- # 1 can (28 ounces) crushed tomatoes
- # 1/2 pound whole wheat pasta
Preparation
Step 1
Directions
1.
In a large, deep nonstick skillet over medium-high heat, warm the oil. Add the chicken and bell pepper, and sprinkle with the garlic, oregano, and crushed red pepper. Season to taste with salt and black pepper. Cook, stirring often, for 5 minutes, or until the chicken is lightly browned.
2.
Add the mushrooms and wine or broth. Cook, stirring often, for 8 minutes, or until the mushrooms are tender. Stir in the tomatoes and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes, or until the sauce is lightly thickened.
3.
Meanwhile, cook the pasta according to the package directions. Drain and transfer to the skillet. Toss to mix well.
Nutritional Facts per serving
CALORIES 358.8 CAL
FAT 7.1 G
SATURATED FAT 1.1 G
CHOLESTEROL 65.8 MG
SODIUM 285.2 MG
CARBOHYDRATES 36.8 G
TOTAL SUGARS 1.6 G
DIETARY FIBER 7.8 G
PROTEIN 35.9 G