N & L Cookbook

Ingredients:

• 1 pound boneless skinless chicken breast
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper
• cooking spray
• 2 cups sliced mushrooms
• 3/4 cups chopper bell pepper
• 1 1/2 cups tomato-basil pasta sauce
• 1/4 cup dry red wine
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shaved Parmesan cheese

Directions:

1. Heat large non-stick skillet over medium-high heat.
2. Cut chicken into bite sized pieces and cover with oregano, basil, and pepper.
3. Coat pan with cooking spray.
4. Add chicken to pan and sauteed until lightly brown.
5. Ad mushrooms and bell peppers to pan.
6. Saute five minute.
7. Stir in pasta sauce and wine and bring to a simmer.
8. Cover, reduce heat, and simmer 10 minutes.
9. Stir in salt and black pepper.
10. Remove from heat, plate, and sprinkle with cheese.

• Servings:  4 (1 cup chicken with 2 tablespoons cheese and 1 1/2 teaspoon basil)

• Calories: 240
• Fat: 6g
• Fiber: 3g