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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This was a quick dish for leftover chicken. You make it and freeze it, it freezes very well. Ingredients:
2 cups cooked chicken or 1 lb boneless skinless chicken breast |
1 small diced onion |
2 cloves garlic, minced |
1 (28 ounce) can tomatoes (whole or diced) |
1 (15 ounce) can italian stewed tomatoes (with garlic and oregano) |
2 (4 ounce) cans sliced mushrooms (optional) |
1 cup red wine |
olive oil |
Directions:
1. In a heavy pot heat olive oil over medium heat.
2. Add onion and garlic and cook until onion is soft.
3. Add the chicken, cook until warmed.
4. Add the wine and simmer for 5 minutes.
5. Stir in the tomatoes, stewed tomatoes, and mushrooms and bring to a boil.
6. Boil for 2 minutes and then reduce heat to low and simmer for 30 minutes.
7. You can go longer only makes the flavors blend more and more.
8. Serve over pasta.
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