6 boneless skinless chicken breasts
1 tsp. salt divided
1/8 tsp. pepper
2 T. olive oil, divided
1 green pepper, chopped
1/2 lb fresh mushrooms, sliced
4 cloves garlic, minced
1(15oz) can tomato puree
1(14oz) can stewed tomatoes, cut up
1T. balsamic vinegar
2 tsp sugar
1 1/2 tsp dried basil
1 1/2 dried oregano
1/4 tsp. crushed red pepper flakes
1/4 cup minced fresh parsley
hot cooked spaghetti
Sprinkle chicken with 1/4 tsp. salt and pepper. In a large non-stick skillet, brown chicken in 1 T. oil. Remove and set aside. In the same skillet, saute the green pepper, mushrooms, and garlic in remaining oil until vegetables are tender. Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and the reserved chicken. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Stir in parsley. Simmer, uncovered, 15 minutes longer or until sauce is thickened. Serve over hot spaghetti.
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