Yield: 2 servings
|2 teaspoons||Olive oil, divided|
|½ cup||Finely chopped onion|
|¼ cup||Finely chopped green bell pepper|
|2 \N||Garlic cloves, minced|
|1¼ cup||Drained canned Italian tomatoes, seeded and|
|\N \N||Finely chopped|
|½ cup||Sliced mushrooms|
|1 ounce||Julienne-cut Canadian-style bacon (thin strips)|
|1 \N||Pkt instant chicken broth and seasoning mix|
|1 teaspoon||Oregano leaves|
|¼ teaspoon||Each salt and black pepper|
|⅛ teaspoon||Ground red pepper|
|9 ounces||Skinned and boned chicken breasts, cut into|
|3 eaches||1/2-inch strips|
|4 \N||Pimiento stuffed green olives, sliced crosswise|
|½ ounce||Shelled almonds, lightly toasted and ground|
In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes. While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.