Hunter-Style Chicken
Source of Recipe
Kristina
Recipe Introduction
Makes 8 servings - 4 points each, whole wheat pasta adds 3 points per serving
List of Ingredients
1 (2.5-3 lb) chicken, cut into 8 pieces and skinned
1/2 teaspoon of salt
1/4 teaspoon of fresh ground pepper
3 teaspoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 assorted color bell peppers, seeded and cut into 1/2 inch pieces
1/4 pound fresh white mushrooms, sliced
1 celery stalk, chopped
1 (1-pint) container refrigerated pasta sauceRecipe
Makes 8 servings - 4 points each, whole wheat pasta adds 3 points per serving
1) Sprinkle the chicken with the salt and ground pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate and set aside.
2) Add the remaining 1 tsp of oil to the same skillet and heat over med-high heat. Add the onion and garlic, cook, stirring occasionally, until softened, about 3 minutes. Add the bell peppers, mushrooms, and celery; cook, stirring occassionally, until softened, 5-6 minutes. Return the chicken to the skillet; add the pasta sauce and stir to coat. Bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes.
tip: For a richer, mellower flavor, make this recipe a day or two before serving and keep it in the refrigerator. The standing time allows the flavors to develop. When you're ready to serve it, simply reheat in a skillet, covered, for about 15 minutes. Be sure to stir occasionally to avoid scorching the sa
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