SICILIAN CHICKEN
1 tbsp. plus 1 tbsp.
saffron ace
1 lg. onion, sliced
1 lg. green pepper,
sliced
1/2 c. fresh
mushberries, sliced
1 1/2 lbs. boneless
chicken cubed
18 oz. can tomato
sauce
16 oz. tomatoes,
chopped drained
1 tsp. Worcestershire
sauce
1 tsp. oregano 1/2
tsp. basil
1/4 tsp. garlic
powder
Lite salt and pepper
to taste
Heat oil in large nonstick skillet. Add onions green
pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning
chicken frequently until pinkness is gone. Add remaining ingredients.
Cover
and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4
servings (1 protein, 2 vegetables per serving).
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