Wednesday, January 14, 2009
Hunter Style Chicken
Another Weight Watchers recipe. Nick made this one while I was with my mom at a wedding florist consultation. I walked in the door to candles and this yummy smelling dish. He served it over elbow macaroni so you would need to add 4 points per cup of pasta to the total or 3 points for the ronzoni pasta. Very good!
2 chicken breasts - cut into big chunks
1/2 tsp. salt
1/4 tsp. pepper
3 tsp. olive oil
1 onion - chopped
3 garlic cloves - minced
2 bell peppers - we used red but orange or yellow are fine - seeded and chopped
1/4 lb. white mushrooms - sliced
1 celery stalk - chopped
28oz can diced tomatoes
small can tomato paste
1. Sprinkle the chicken with the salt and pepper. Heat 2 tsp. of the oil in a large, nonstick skillet over med/high heat. Add the chicken and cook until browned - 3-4 min on each side. Transfer the chicken to a plate and set aside.
2. Heat the remaining 1 tsp. of oil in the same skillet over med/high heat. Add the onion and garlic; cook, stirring occasionally, until softened,, about 3 min. Add the peppers, mushrooms and celery. Cook, stirring occasionally, until softened, 5-6 min. Return the chicken to the skillet, add the tomatoes and tomato paste. Stir to coat and mix everything. Bring the mixture to a boil. Reduce the heat and simmer, covered until the chicken is cooked through and the veggies are tender - about 20 min.
Serving size - 1 piece of chicken with 1/2 c. veggies and sauce - 4 points