Categories: Dinner
Ingredients
- 6 chicken thighs, skin and fat removed
- olive oil spray
- 1 red bell pepper, chopped
- 1 cup chopped mushrooms
- 1/2 onion, chopped
- 2 garlic cloves, finely chopped
- 1 (28-ounce) can crushed tomatoes
- 3/4 cup fat free chicken broth
- 1 tsp dried oregano leaves
- 1/2 cup fresh chopped basil leaves
- salt and freshly ground black pepper
- 6 cups cooked (12 oz uncooked) high fiber or whole wheat pasta
Directions
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Season chicken with salt and pepper. In a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil. Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side. Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper. Add the tomatoes, broth, and oregano.
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Cover the pan and bring the sauce to a simmer. Continue simmering over low heat until the chicken is just cooked through, about 25 minutes. Add the chopped basil 5 minutes before sauce is done. Serve over whole wheat or high fiber pasta like Ronzoni