A healthy twist on a traditional Italian favorite, plus it is very easy to make too!
4 medium sized chicken breasts (about 1 pound)
2 teaspoons olive oil, divided
2 red bell peppers, sliced (2 cups)
½ large white onion, sliced (1 cup)
2 cups sliced mushrooms
One 15 ounce can crushed tomatoes
½ teaspoon garlic powder
½ teaspoon dried basil
2 tablespoons capers (optional)
parmesan cheese (optional for garnish)
salt and pepper (optional)
Coat a large non-stick pan/skillet with 1 teaspoon olive oil, add the chicken breasts and brown on medium high heat, about 2-3 minutes each side. Remove from pan and set aside. Add the second teaspoon olive oil, the peppers and onions to the pan and sauté for 3-4 minutes, stirring often until lightly browned and starting to soften. Throw in the mushrooms and half the can of tomatoes and continue to heat, stirring occasionally for another 3-4 minutes. Then add the browned chicken breasts, the basil, the capers, garlic powder and the second half of the canned tomatoes, reduce to low-medium heat and simmer, stirring occasionally for about 15 minutes until the chicken is tender and no longer pink inside. Add salt and pepper to taste and garnish with parmesan cheese if desired.
Makes 4 servings:
Serving size: ¼ recipe Calories 230 Protein 29 g Carb 15 g Fiber 4 g Sugars 8 g Fat 5 g Saturated fat 1 g Sodium 230 mg with capers the Carb is 16g and Sodium is 350 mg