Chicken and vegetables in tomato-wine sauce - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Leek, chopped | |
| 2 | 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 | Green bell pepper, sliced | |
| 1 | Zucchini, sliced | |
| 1 | cup | Dry white wine |
| 2 | cups | Canned chicken broth |
| 4 | tablespoons | Tomato paste |
| Salt and pepper | ||
| Freshly cooked rice | ||
Directions
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