Chicken, Pepper and Tomatoes
62
Very quick and easy to prepare, a perfect simple week-night chicken dinner. Nice contrasting textures from the celery, carrots and sweet bell peppers.
Ingredients
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
tenders removed, 4 breasts |
|
| ¼ | cup |
olive oil
|
|
| 1 |
sweet red bell peppers
red, thinly julienned |
||
| 1 |
carrots
peeled and thinly julienned |
||
| 1 | stalk |
celery
thinly julienned |
* |
| 1 |
garlic cloves
thinly sliced |
||
| ½ | cup |
white wine
dry |
* |
| 1 | cup |
italian plum (roma) tomatoes
canned, cut into strips |
|
|
black pepper
and salt, freshly ground |
* |
Directions
Heat the olive oil, in a large skillet, over medium high heat.
Add the chicken and sauté for 2 minutes a side to add some color.
Remove the chicken to a plate.
Add the bell pepper, carrot, celery and garlic to the skillet and sauté, stirring continuously, for about 2 minutes or until the vegetables begin to get tender.
Add the white wine and evaporate. Add the tomatoes, return the chicken on top.
Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through.
Remove the chicken and set over the warm rice salad.
Adjust seasoning of the pan sauce and spoon over the top.
Nutrition Facts
Serving Size 293g (10.3 oz)Amount per Serving
Calories 43041% of calories from fat
% Daily Value *
Total Fat 20g
30%
Saturated Fat 4g
18%
Trans Fat
0g
Cholesterol 145mg
48%
Sodium 140mg
6%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
6%
Sugars g
Protein
108g
Vitamin A 61%
•
Vitamin C 154%
Calcium 4%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
warm rice salad --- where did that come from?
12 months ago