- 2
Ingredients
- 1/2 lb. of boneless, skinless chicken breast (sliced into 2 thin cutlets)
- 2 tsp. olive oil
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced onion
- Mushrooms (if desired)
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 2/3 cup ground tomatoes (or diced tomatoes in juice)
- 1 tsp. basil
- 1 tsp. oregano
- Salt and pepper
- 1 tsp. sugar
- 2 cups cooked whole wheat pasta
- 2 tbsps. grated parmesan cheese
Preparation
Step 1
Heat 1 tsp. oil in a medium pan over medium heat. Season chicken breast cutlets with salt and pepper and add them to the hot pan. Cook for 3 minutes per side. Remove to a plate. (I barbecued chicken almost all the way through, then continued cooking in sauce)
Add remaining 1 tsp. oil to the pan along with the red peppers and onions. Saute' for 5 minutes. Add mushrooms and continue to cook for 3 minutes. Add garlic and stir for 30 seconds.
Pour wine into the pan to deglaze. Then add tomatoes, basil, oregano and sugar.
Let the mixture come to a simmer.
Slice the chicken breasts into thin strips and return them to the pan along with any juices that may have collected on the plate. Cook the mixture over medium-low heat for about 10 minutes for all of the flavors to blend. Add salt and pepper as necessary.
Serve garnished with freshly grated parmesan cheese and basil.