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Easy Bistro Chicken

Source of Recipe


The Best of Cooking Light






List of Ingredients



• 2 Tbsp olive oil
  
• 4 (6-oz.) chicken breast halves, skinned
  
• 4 chicken thighs (about 1 lb.), skinned
  
• 2 cups chopped onion
  
• 4 cloves garlic, minced
  
• 1 cup chopped celery
  
• 1/2 cup chopped fresh basil
  
• 1/2 cup chopped fresh flat-leaf parsley
  
• 1/2 cup red wine vinegar
  
• 1/4 cup sliced green olives
  
• 1/4 cup capers
  
• 1 Tbsp sugar
  
• Dash of ground red pepper
  
• 2 bay leaves
  
• 1 (28-oz.) can Italian-style tomatoes, undrained and chopped
  
• 8 cups hot cooked macaroni or cavatappi
  
• Parsley sprigs, optional
  






Instructions



1. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add chicken breast halves to pan; saute 2 minutes on each side or until lightly browned. Remove from pan. Add 1-1/2 teaspoons oil and remaining chicken pieces; saute 2 minutes on each side or until lightly browned. Remove chicken from pan.
   
   
2. Heat 1 tablespoon oil in pan. Add onion and garlic; saute 5 minutes. Add celery; saute 5 minutes. Add basil, parsley, vinegar, olives, capers, sugar, red pepper, bay leaves and tomatoes. Return chicken to pan; bring to boil. Cover; reduce heat and simmer 20 minutes.
   
   
3. Uncover pan and simmer for 25 minutes or until chicken is tender. Discard bay leaves.
   
   Serve with pasta. Garnish with parsley sprigs, if desired.
   
   Makes 8 servings.
   
   






Final Comments


Per Serving: 406 calories; 8.3 g fat (1.6 g saturated fat); 37.9 g protein; 43.6 g carbohydrate; 3 g fiber; 99 mg cholesterol; 663 mg sodium.