Email to Crafts On-Line Owner/Creator      

Recipe Categories: craftsonline's HOME PAGEAPPETIZERS BEVERAGES_COLD BEVERAGES_HOT BREAD BREAD_MACHINE_RECIPES BREAKFAST BROWNIES CAKES CANDY CASSEROLES CHICKEN_AND_POULTRY Condiment COOKIES COOKIE_BARS DESSERTS DESSERTS_EASY DIABETIC_SWEETS DIPS_N_DRESSINGS FISHandSEAFOOD GiftsinJars GROUND_BEEF HALLOWEEN_TREATS MainDish MUFFINS PASTA PASTRIES PIES PIE_HOLIDAYS PIZZA PORK_DISHES POTATO_DISHES RICE_DISHES SNACKS SNACKS_HOLIDAYS SOUPS SOUPSandSTEWS THANKSGIVING_TURKEY TIPS_AND_TRICKS VEGETABLES

Chicken Merengo




Source of Recipe


submitted by Diane Wilson


List of Ingredients




1 pound skinless boneless chicken breasts
1 can (14 1/2 ounce) chicken broth
2 cups uncooked penne pasta (6 oz)
1 medium bell pepper, cut into 1 inch cubes
1 can (14 1/2 ounce) Italian style stewed tomatoes, undrained
1/4 cup dry white wine or chicken broth
1 Tbsp. tomato paste
1 can (2 1/4 ounce) sliced ripe olives, drained

Recipe



Cut chicken into 1 inch pieces. Spray a nonstick skillet with cooking spray and heat over medium heat. Add chicken and stir fry for 2 or 3 minutes or until brown. Stir in broth, heat to boiling. Stir in pasta and bell pepper and bring to a boil again; reduce heat to medium.

Cover and cook about 10 minutes, stirring occasionally. Stir in tomato paste and wine and cook 5 minutes more or until pasta is done; add olives.

Serves 4