Chicken Marinara

Ingredients:

  • 1 green bell pepper
  • 1 large carrot
  • 1 medium zucchini
  • 1 tablespoon olive oil
  • 4 (4 ounce) skinless, boneless chicken breasts (pounded to ¼ inch thickness)
  • ½ teaspoon dried oregano
  • Salt and pepper
  • 1 (14 ounce) can stewed Italian tomatoes
  • ½ cup black olives (sliced)
  • 5 medium mushrooms (sliced)

Directions

Cut bell pepper, carrot and zucchini into think sticks about 3 inches long; set aside.

Heat a large skillet over medium heat. Add oil; cook chicken until lightly browned, about 3 minutes per side. Sprinkle with oregano, salt and pepper.

Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot and zucchini to skillet. Cook, covered, for 3 minutes.

Return chicken to skillet; increase heat to medium-high. Cook, uncovered, for about 5 minutes or until sauce is slightly thickened and chicken and vegetables are tender.

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