2 tablespoons olive oil, divided
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts to pan, and sauté for 1 to 2 minutes on each side or until the chicken is lightly browned. Remove chicken breasts from pan. Add 1 1/2 teaspoons oil and remaining chicken, and sauté for 1 to 2 minutes on each side or until chicken is lightly browned. Remove chicken from pan.
Heat 1 tablespoon oil in pan. Add onion and garlic, and sauté for 5 minutes. Add bell pepper and mushrooms, and sauté 5 minutes. Add basil and next 8 ingredients (basil through bay leaves). Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta, and garnish with parsley sprigs, if desired.
* Also use a variation using 1/2 cup chopped red pepper and 1/2 cup chopped fresh mushrooms to replace the celery.
Per Serving: 469 Calories; 10g Fat (19.2% calories from fat); 2g Saturated Fat; 47g Protein; 45g Carbohydrate; 2g Dietary Fiber; 130mg Cholesterol; 461mg Sodium. Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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