We're not kidding when we say "quick" -- and we could have added "easy." After strips of chicken are sauteed briefly, in go the rest of the ingredients, and 10 minutes later a wonderful stew is on the table.
- Nonstick cooking spray
- 4 skinless, boneless chicken breasts, cut into 1-inch strips
- 1 (16-ounce) can peeled tomatoes
- 1 (8-ounce) can tomato sauce
- 1 large green pepper, chopped
- 1/2 chopped cup celery
- 1 medium onion, chopped
- 1 cup sliced mushrooms
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
- 1 bay leaf
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Spray a large skillet with nonstick cooking spray. Preheat the pan over medium-high heat. Add the chicken and cook, stirring, for 3 to 5 minutes, or until no longer pink. Reduce the heat to medium.
Add the tomatoes and their juice, tomato sauce, green pepper, celery, onion, mushrooms, oregano, basil, parsley, bay leaf, salt and black pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Discard the bay leaf.
Serve over rice, pasta or potatoes.
A stainless steel surface is ideal for cooking tomato sauces, since it won't react with acidic ingredients. Shop for a stainless steel skillet.
Serve This Dish With: