| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Skinless; boneless chicken breast halves (about 2 pounds) |
|
|
Salt and pepper |
| 3 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1/4 |
lb |
Mushrooms; halved |
| 1/2 |
lb |
Butternut squash; peeled and cut into 1/2-inch cubes |
| 1 |
sm |
Jar roasted red peppers; drained and cut into 1/4-inch strips |
| 1 |
cn |
(14 1/2 oz) peeled tomatoes; drained, chopped and juices reserved |
| 1 1/2 |
c |
Marinara sauce; homemade or store bought |
| 1 |
tb |
Tomato paste |
| 1 |
tb |
Red wine vinegar |
| 2 |
ts |
Freshly chopped oregano |
INSTRUCTIONS
Rinse and pat dry chicken breasts. Season with salt and pepper. In a large
saute pan, heat 2 tablespoons olive oil. Add the chicken and brown well on
both sides, about 5 minutes. Remove chicken and set aside.
Add remaining 1 tablespoon of olive oil to the pan and heat until hot but
not smoking. Add the onion and squash and cook until just soft. Stir in the
garlic and mushrooms. Cook until vegetables are crisp tender about 5
minutes. Stir in the red peppers and chopped tomatoes and cook until most
of the liquid has evaporated. Using a slotted spoon, remove the vegetables
to a bowl.
To the same pan, add the marinara sauce, 1/2 cup of reserved tomato juices,
tomato paste, and red wine vinegar. Bring to a boil and reduce the heat to
medium low. Return the chicken breasts to the pan and cook until chicken is
no longer pink, about 10 minutes. Just before chicken is done, return the
vegetables with the freshly chopped herbs to the pan and heat through.
Transfer chicken and vegetables to a serving platter.
Yield: 4 servings
Recipe by: Cooking Live Show #CL9001
Posted to MC-Recipe Digest V1 #905 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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