Chicken Oregano

A robust oregano-seasoned red sauce served with pasta is a perfect scenario.

Chicken Oregano

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    1 1/2 pounds skinless, boneless chicken breasts 1 (16-ounce) can whole tomatoes, crushed, with their juices
    1 onion, chopped 1/2 pound mushrooms, sliced
    1/2 teaspoon minced garlic 1/4 cup dry red wine, optional
    1 tablespoon dried oregano leaves


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    • 1

      In a large nonstick skillet coated with nonstick cooking spray, brown the chicken on both sides over medium heat, about 5 minutes in all, cooking in batches if necessary. Add the onion and garlic and cook 5 minutes more, or until the vegetables are tender. Sprinkle with salt and pepper and oregano. Add the tomatoes, mushrooms and wine. Cover and cook over low heat about 25 to 30 minutes or until the chicken is tender. If the sauce gets too thick, add a little water.

    • 2

      To prepare and eat now: Serve with angel hair pasta.

    • 3

      To freeze: Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 3 months.


    To prepare after freezing: Remove from the freezer to defrost. Reheat in a nonstick skillet over low heat until thoroughly heated. Serve with pasta.

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