4 gloves garlic, minced (I used one)
2 T. olive oil
3 lbs chicken (I used boneless skinless breasts) cut up
1 (16 oz.) can diced tomatoes in juice
1 (8 oz) can tomato juice
1 medium green pepper diced
1/2 lb mushrooms
1-2 bay leaves
2 tsp. dried basil
1/2 tsp. crushed rosemary
I added a couple cans of tomato sauce and a little more juice because I was freezing it and I wanted to NOT be dry but if you are just making it on the stove this is plenty juicy.
In a large skillet brown the chicken pieces over medium heat until browned evenly. Remove from pan. Heat olive oil and cook the onions and garlic over medium heat for about 5 minutes then add green pepper and the mushrooms and cook until the onions are tender. Mix all ingredients and heat in a heavy pot so sauce won't burn. Cook on low heat for 30 minutes covered then for 30 minutes uncovered.
Serve over cooked pasta (I used ziti). I also tried putting it over the dry noodles in an 8x13 pan and baked it in the oven for 30 minutes at 350 and it turned out really really good topped with some mozzarella cheese. But it is also really good over noodles served with a side salad.
A serving is about 1 cup.
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 74.2
- Total Fat: 0.7 g
- Cholesterol: 20.6 mg
- Sodium: 279.2 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.6 g
- Protein: 9.8 g
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