Categories: Dinner

Ingredients

• 6 chicken thighs, skin and fat removed
• olive oil spray
• 1 red bell pepper, chopped
• 1 cup chopped mushrooms
• 1/2 onion, chopped
• 2 garlic cloves, finely chopped
• 1 (28-ounce) can crushed tomatoes
• 3/4 cup fat free chicken broth
• 1 tsp dried oregano leaves
• 1/2 cup fresh chopped basil leaves
• salt and freshly ground black pepper
• 6 cups cooked (12 oz uncooked) high fiber or whole wheat pasta

Directions

1. Season chicken with salt and pepper. In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil. Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper. Add the tomatoes, broth, and oregano.

2. Cover the pan and bring the sauce to a simmer. Continue simmering over low heat until the chicken is just cooked through, about 25 minutes. Add the chopped basil 5 minutes before sauce is done. Serve over whole wheat or high fiber pasta like Ronzoni

Email to a friend | Print this recipe | Back