| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Red-skinned potatoes; cut in 3/4" |
| 2 |
c |
Sliced celery; divided |
| 1/2 |
c |
Celery leaves, chopped; divided |
| 1 |
tb |
Vegetable oil |
| 12 |
oz |
Boneless skinless chicken breast |
|
|
Cut into 1" ieces |
| 1 |
c |
Red bell pepper; chopped |
| 3 |
tb |
Tomato paste |
| 1/2 |
ts |
Dried rosemary leaves; crushed |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Black pepper |
|
|
Salt |
INSTRUCTIONS
Bring 1 qt. water to a boil in med. saucepan over high heat. Add potatoes,
1 cup celery and 1/4 cup celery leaves. Reduce heat to med.; simmer,
covered 7-8 min. or until potatoes are tender. Drain, reserving cooking
liquid and vegetables separately. Heat oil in large nonstick skillet over
med.-high heat. Add chicken, bell pepper and remaining 1 cup celery. Cook,
stirring constantly, 6-7 min., or until chicken is no longer pink. Stir in
tomato paste, rosemary, sugar, black pepper and 2 cups reserved celery
liquid. Bring to a boil; cook until sauce thickens, about 4 min. Add
reserved potatoes and celery. Season to taste with salt. Sprinkle with
remaining celery leaves.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”