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| 3 Teelöffel | oil |
| 4 | cloves garlic minced |
| 4 gross | Onion, cut in strips |
| 1 x ca. 450 g | Fresh mushrooms, cleaned, sliced |
| 1 | yellow pepper strips |
| 1 | green Pepper strips |
| 1 Dose | (14 oz) diced tomatoes in puree, low sodium |
| 1/2 Tasse | chicken broth low sodium |
| 2 Esslöffel | white wine dry |
| 2 Esslöffel | water |
| 1/4 Teelöffel | thyme |
| 1/4 | Summer savory |
| 4 | Single chicken breasts, boned, skinned, and washed, sliced into 1/2" strips (1 lb. total weight) |
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This recipe appears in Patti Lynch's wonderful cookbook titled "Gourmet Inspirations:The Art of Healthy Cooking." Usually chicken cattiatore uses the whole chicken. This recipe uses the chicken breast only. This is good with pasta, gnocchi, or rice.
In a large skillet, heat oil to medium high. Brown chicken strips until golden on both sides. Reduce heat to medium low, add garlic and continue cooking until garlic is soft. Prepare vegetables and mix together in large bowl. Set aside. Stir tomatoes, broth, wine, water, and spices into chicken mixture. Simmer for 20 minutes over medium heat. Add prepared vegetables to skillet and stir in with wooden spoon. Cook until veggies are heated through, but still crisp and colorful. Serve with pasta of choice. Sprinkle lightly with fresh Parmesan. Use 2 tsp. Parmesan per serving.
55mg Cholesterol; 25g Protein; 150mg Sodium Exchanges: 4 vegetable exchange; 3 low fat meat exchanges
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