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Tuscan Chicken

Source of Recipe


The Seattle Times






List of Ingredients



• 1 medium onion, peeled and finely chopped
  
• 2 medium cloves garlic, peeled and minced
  
• 1 medium carrot, peeled and finely chopped
  
• 1 medium green bell pepper, seeded and finely chopped
  
• 2 cans (14-1/2 ounces each) peeled and diced Italian-style tomatoes
  
• 3/4 cup dry white wine or low-sodium chicken broth
  
• 1/4 tsp salt
  
• 1/4 tsp dried basil, crushed
  
• 1/4 tsp dried oregano, crushed
  
• 2 chicken breast halves on the bone, skin removed
  
• Freshly ground black pepper to taste
  
• 8 ounces angel hair pasta, vermicelli or thin spaghetti
  
• 2 Tbsp grated Parmesan cheese
  






Instructions



1. Put onion, garlic, carrot and green pepper into a large saute pan with 1 tablespoon water. Cover and steam vegetables 5 minutes, stirring occasionally. Uncover and add tomatoes, wine or broth, salt, basil and oregano. Bring to a boil; reduce heat and simmer 15 minutes.
   
   
2. Place chicken in the pan, pushing chicken under the sauce. Cover and simmer 30 minutes, turning once during the cooking time, or until chicken tests done. Remove chicken from the pan and cool slightly. Shred from the bone with a small sharp knife.
   
   
3. Bring sauce back to a boil and reduce a few minutes, until thickened. Stir in chicken and simmer 2 minutes. Season with pepper.
   
   
4. Cook pasta and drain. Pour into a bowl and add sauce. Sprinkle with Parmesan and serve.
   
   Makes 4 servings.