Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Olive oil, divided 1 Pkt instant chicken broth
1/2 c Finely chopped onion -and seasoning mix
1/4 c Finely chopped green bell 1 ts Oregano leaves
-pepper 1/4 ts Each salt and black pepper
2 Garlic cloves, minced 1/8 ts Ground red pepper
1 1/4 c Drained canned Italian 9 oz Skinned and boned chicken
-tomatoes, seeded and -breasts, cut into
Finely chopped 3 ea 1/2-inch strips
3/4 c Water 4 Pimiento stuffed green
1/2 c Sliced mushrooms -olives, sliced crosswise
1 oz Julienne-cut Canadian-style 1/2 oz Shelled almonds, lightly
-bacon (thin strips) -toasted and ground
2 tb Sherry

In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion,
bell pepper and garlic and saute until onion is translucent, 2 to 3
minutes. Add remaining ingredients except chicken and olives and stir to
combine. Reduce heat to low, cover, and let simmer, stirring occasionally,
for 15 minutes. While tomato mixture is cooking, in separate 10-inch
nonstick skillet heat remaining teaspoon oil over medium-high heat; add
chicken and stir-fry until golden brown on all sides. Transfer to sauce,
add olives and stir to combine. Increase heat to medium and cook until
chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve
sprinkled with ground almonds.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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