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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Make kickin' chicken tonight. Olive oil and red wine create an Italian flavor for this simple chicken and vegetable dish. Serve it over whole-grain pasta to round out the meal. GOOD TO KNOW: Whip up this protein-packed chicken dish, full of flavor. Add a side of whole-grain rice, pasta, or a multigrain roll. Fiber helps you feel full longer. Ingredients:
2 teaspoons olive oil |
4 (4 ounce) boneless skinless chicken breast halves |
3/4 teaspoon salt, divided |
1/4 teaspoon fresh ground black pepper |
1 small yellow bell peppers or 1 small green bell pepper, cut into thin strips |
2 cups sliced cremini mushrooms |
1/2 cup dry red wine |
1 1/2 cups tomato and basil pasta sauce (such as classico) |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in large nonstick skillet over medium-high heat; add chicken. Sprinkle 1/2 teaspoon salt and pepper over chicken; cook 4 minutes per side. Transfer chicken to a plate; set aside.
2. Combine bell pepper and mushrooms in skillet over medium heat. Sprinkle with 1/4 teaspoon salt; cook 4 minutes, stirring occasionally. Add wine; cook 2 minutes. Stir in sauce; heat through. Return chicken to skillet; reduce heat and simmer, turning once, 4 minutes or until cooked through. Top with parsley.
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