Current Week’s Recipe

Weekly Recipe:

Chicken and veggies in a tomato basil sauce makes for a simple, delicious, low-point meal.  Chicken strips simmer in a simple tomato sauce with lots of veggies and fresh basil. We use skinless, boneless chicken breasts, but you could use chicken tenders.

Italian Skillet Chicken

2 tsp olive oil

2 medium uncooked onions, chopped

1 medium uncooked carrots, chopped

1 rib uncooked celery, sliced

3⁄4 pound uncooked boneless skinless chicken breast, trimmed of all visible fat and   cut into strips

14 1⁄2 oz canned crushed tomatoes

1 Tbsp basil, fresh, chopped or 1 teaspoon dried

1⁄2 tsp table salt

1⁄4 tsp black pepper, freshly ground

Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, carrot, and celery; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the tomatoes, basil, salt, and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 10 minutes. Serves 4.  Yields about 1 1/2 cups per serving.

Notes

Whole-wheat penne makes a nice accompaniment to this dish. (1 c of whole wheat penne, cooked, is 4 SP)

SmartPoints:  2

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