Chicken Breasts in Pepper Tomato Sauce
Serve over Angel Hair Pasta.

Servings: 12

• 2 pounds boneless, skinless chicken breast halves
• 4 large red bell peppers,cut into strips
• 2 medium onions,sliced thin
• 1 - 28 ounce can tomato puree
• 1 tablespoon olive oil
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons fresh Italian parsley (chopped)
• 6 cloves garlic, sliced thin
• 1 1/2 - 2 teaspoons salt
• 1/2 teaspoon red pepper flakes (add less if you are sensitive to spicy)

Rinse chicken breast and pat dry with paper towel. Season with 1 teaspoon salt and set aside.

In a large saucepan, heat oil and saute onions and garlic. Add chicken breasts and brown lightly.

Add the sweet peppers, tomato puree, basil, oregano, parsley, salt and pepper flakes. Cover and simmer over low heat on the stovetop for 1-1/2 hours.

If sauce becomes too thick during cooking, add a small amount of dry white wine or water, a little at a time until you get a desired consistency.

Per Serving: 144 Calories; 2g Fat (14.6% calories from fat); trace Saturated Fat; 19g Protein; 12g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 1381mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fat.

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