(graciously shared by chef, Darlene K)
1 lb chicken (I use a combo skinless boneless chicken breasts & thighs)
2 bags Skinny Dip Noodles
, any shape
14-oz can whole tomatoes, hand crushed
1 cup fresh mushrooms, quartered
1/2 green bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1/4 cup white wine
1 tablespoons vegetable oil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Cut the chicken into serving pieces and season with salt & pepper. Heat the oil in a skillet (one with a cover/lid
). Sauté the chicken until they are browned on both sides. They don't have to be cooked through as they will simmer in the sauce for some time. Remove from skillet.
Add the onion, garlic and bell pepper to the skillet. Sauté until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for approximately 1 hour over medium low heat. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
Serve over your favorite Skinny Dip Noodles
prepared as instructed on the package. My personal favorite for this dish is the Fettuccini.
Calories: 178.....Carbs: 5 grams.....Protein: 22 grams......Fat: 6 grams
Fiber: 1 grams.....Potassium: 364 mg.....Sodium: 699 mg