Post by Rita on Dec 30, 2010 13:28:05 GMT -6
Servings: 12
• 2 pounds boneless, skinless chicken breast halves
• 4 large red bell peppers,cut into strips
• 2 medium onions,sliced thin
• 1 - 28 ounce can tomato puree
• 1 tablespoon olive oil
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons fresh Italian parsley (chopped)
• 6 cloves garlic, sliced thin
• 1 1/2 - 2 teaspoons salt
• 1/2 teaspoon red pepper flakes (add less if you are sensitive to spicy)
Rinse chicken breast and pat dry with paper towel. Season with 1 teaspoon salt and set aside.
In a large saucepan, heat oil and saute onions and garlic. Add chicken breasts and brown lightly.
Add the sweet peppers, tomato puree, basil, oregano, parsley, salt and pepper flakes. Cover and simmer over low heat on the stove top for 1-1/2 hours.
If sauce becomes too thick during cooking, add a small amount of dry white wine or water, a little at a time until you get a desired consistency.
• 2 pounds boneless, skinless chicken breast halves
• 4 large red bell peppers,cut into strips
• 2 medium onions,sliced thin
• 1 - 28 ounce can tomato puree
• 1 tablespoon olive oil
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons fresh Italian parsley (chopped)
• 6 cloves garlic, sliced thin
• 1 1/2 - 2 teaspoons salt
• 1/2 teaspoon red pepper flakes (add less if you are sensitive to spicy)
Rinse chicken breast and pat dry with paper towel. Season with 1 teaspoon salt and set aside.
In a large saucepan, heat oil and saute onions and garlic. Add chicken breasts and brown lightly.
Add the sweet peppers, tomato puree, basil, oregano, parsley, salt and pepper flakes. Cover and simmer over low heat on the stove top for 1-1/2 hours.
If sauce becomes too thick during cooking, add a small amount of dry white wine or water, a little at a time until you get a desired consistency.