Wednesday, December 1, 2010
With the temperatures dipping Joan made this heart-warming dinner. The recipe is from a new cookbook, Gooseberry Patch 101 Christmas Recipes Cookbook (p. 57), that Heather had sent her. Joan used Italian-seasoned diced tomatoes that added even more flavor to this dish.
1 lb. boneless, skinless chicken breast, cubed
1 T. oil
28-oz. jar Italian-seasoned diced tomatoes
1 green pepper, sliced
1 onion, chopped
2 cloves garlic, minced
28-oz. can stewed tomatoes
1 t. Italian seasoning
salt and pepper to taste
Garnish: grated Parmesan cheese
In a large skillet over medium heat, brown chicken in oil. Drain; stir in remaining ingredients except cheese. reduce heat; cover and simmer until vegetables are tender. Serve over pasta or rice, sprinkled with cheese.
Makes 2 to 4 servings.