Classification Entre
Contributor: John Bartolotta ECSO

Bart's Chicken & Veggies w / Pasta
The Story:
I put this recipie together after seeing something like it in the newspaper.  I had just had weight loss surgery and veggies were big on my menu at the time.  Although I could not eat a lot od pasta, I was still able to enjoy a small portion.  You could really experiment and add other veggies such as eggplant, squash, broccoli, etc
Ingredients for recipie:
  • 1-1/2 lbs Boneless Skinless chicken breasts  -  Cut into strips
  • 1  Large green bell pepper  -  sliced thin
  • 1  Large onion  -  sliced thin
  • 1  8oz can sliced mushrooms  -  drained
  • 1  Large can Artichoke hearts  -  drained & quartered1 large head of garlic (at least 12 cloves)  -  peeled
  • 2  14.5oz cans of diced tomatos (with garlic & mushrooms)
  • 2  14.5oz cans of diced tomatos (with basil, garlic, and oregano)
  • 1  16oz can tomato sauce
  • 1  6oz can of tomato paste
  • 1/4 cup red wine (burgandy)
  • 4  Tablespoons or more of Olive Oil
  • Favorite pasta  (see below)
Instructions:
Heat skillet with about 3 tablespoons of olive oil.  Add 4 pieces of garlic and brown lightly.  Remove garlic and reserve.  Add chicken strips and brown.  Remove chicken.  Add more oil if needed and place peppers in skillet.  Saute for about 5-6 minutes,  Now add the mushrooms and artichoke hearts and saute an additional 5 minutes.  Return chicken,  all the garlic, diced tomatoes, tomato sauce, paste, and wine to pan.  Stir well combining all ingredients.  Simmer over low heat covered for about 20 minutes.
Serve over your favorite pasta.
Extra:
A loaf of garlic bread is excelent with this too.


 
 

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