Chicken and vegetables in tomato-wine sauce - bon appetit

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

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