Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 \N | Leek, chopped |
2 \N | Garlic cloves, minced |
1 pounds | Boneless chicken breast halves, skinned and cut into strips |
2 tablespoons | Chopped fresh basil or 1 1/2 T dried, crumbled |
2 tablespoons | Chopped fresh oregano or 1 1/2 T dried, crumbled |
2 tablespoons | Chopped fresh parsley |
¼ pounds | Mushrooms, sliced |
¼ pounds | Cherry tomatoes, halved |
1 \N | Green bell pepper, sliced |
1 \N | Zucchini, sliced |
1 cup | Dry white wine |
2 cups | Canned chicken broth |
4 tablespoons | Tomato paste |
\N \N | Salt and pepper |
\N \N | Freshly cooked rice |
Heat oil in heavy large saucepan over medium heat. Add leek and garlic and cook until tender, stirring occasionally, about 8 minutes.
Add chicken and saute until cooked through, stirring occasionally, about 4 minutes. Mix in basil, oregano and parsley. Remove chicken mixture us- ing slotted spoon.
Stir mushrooms and next 3 ingredients into saucepan. Increase heat.
Add wine and broth and bring to boil. Stir in tomato paste 1 T at a time. Season with salt and pepper. Reduce heat. Simmer 10 minutes.
Add chicken mixture and heat through. Serve with rice.
Bon Appetit/August/89 Scanned & fixed by Di and Gary