- 4
Ingredients
- 2 tsp oil
- 2 med onions chopped
- 1 med carrot chopped
- 1 rib celery sliced
- 3/4 lbs chicken breats diced
- 14 1/2 oz can crushed tomatoes
- 1 teas. basil
- 1/2 tsp salt
- 1/4 tsp pepper
Preparation
Step 1
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, carrot, and celery; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the tomatoes, basil, salt, and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 10 minutes. Yields about 1 1/2 cups per serving.
Whole-wheat penne makes a nice accompaniment to this dish (2/3 cup cooked penne for each serving will increase the
This is a delicious and easy dinner. I left out the celery (I'm not a fan) and added garlic and a splash of red wine. It does go best over pasta (I made whole wheat shells), but rice or couscous would work well, too. Highly recommend.
I made this last night for dinner and my boyfriend and I both really enjoyed it. I doubled the recipe (froze the leftovers for another meal) and added a few cloves of minced garlic when I added the chicken. I cut the chicken into small bite size pieces rather than strips. I served it over angel hair pasta with a side of garlic spinach. It was simple and quick to prepare, and had good flavors.
I made this for dinner last night. My whole family LOVED it! I cut the carrots and celery small enough that mypicky kids didn't even notice they were in there. They want me to make it for dinner every night when we are having chicken.
4 Points plus