Or as my mom calls it, Chicken Catch-My-Dori (I still get a giggle out of that!). Try the Pastene San Marzano tomatoes. They taste like they were picked right off a sunny field in Italy! You can also use roasted peppers for an extra level of flavor.
4-6 chicken breasts
pepper, basil, garlic powder to season
1 Tbsp + 1 tsp olive oil
1 large portobello mushroom, chopped
non-stick cooking spray
3 garlic cloves, chopped
1 medium onion, chopped
1 celery stalk, diced
1 large carrot (or 6-7 baby carrots), diced
1/2 cup white wine
1/2 cup chicken broth
1 6 oz can tomato paste (i used the kind with italian seasoning in it)
1 14 oz can whole tomatoes, chopped
1 red pepper, sliced
1 yellow pepper, sliced
Season chicken with basil, garlic, powder, and basil. Set aside.
Sautee mushrooms in a teaspoon olive oil till soft and brown. Remove from pan and set aside. Add spray pan with non-stick cooking spray and add chicken. Cook over medium-high heat until brown on both sides (doesn't have to be cooked through, just brown). Remove and set aside.
Add a Tbsp of olive oil and cook garlic, onions, celery, and carrots until onions are translucent, about 7 minutes. Keep pan covered to keep the moisture in. Add wine and cook 2 minutes.
Add broth and paste and mix well. Add tomatoes (with juice from can), peppers, and cooked mushrooms. Stir. Add back chicken and bury under sauce. It might not seem like enough sauce, but it will increase as it cooks. Cover and bring to a boil. Turn heat down and simmer for about 30-35 minutes. Keep covered.
Serve over pasta.
Yields 4-6 servings.
If you use 4 chicken breasts, cut down to 1/2-2/3 of each pepper. You may have sauce and veggies leftover, but its not enough to try to cut down the whole recipe. Great over pasta without the chicken!
Recipe derived from The Martha Stewart Living Cookbook.
WW info: core: all included flex: 5 points (not including pasta)