You're going to need to get out the following ingredients:
- 4 Boneless, skinless chicken breasts (remember I try to keep it low-cal
- cup of yellow onion (sliced thin)
- 1 green bell pepper (sliced thin)
- 2 cups of fresh mushrooms (pre-sliced)
- 2 cups of diced fire-roasted tomatoes (the fire-roasted part is really important--this gives it an amazing flavor that totally sets this dish apart)
- 1 sprig of fresh thyme or 1/2 tsp. of dried thyme
- 1 bay leaf
- 1/2 tsp of dried oregano
- 1 cup of chopped broccoli (fresh or frozen works just fine)
- 1/4 cup of chopped parsley
- 1 clove of finely chopped garlic
- Garlic powder
- Salt and Pepper
- 1/4 cup of red wine
- Non-stick cooking spray (I use this instead of oil...this keeps our calories low, while still keeping our food from sticking to the pan).
Now, once you start cooking this recipe, it goes pretty fast. This being said, you need to make sure that you have all of your ingredients out, prepared and ready to go...so have your veggies chopped, your cans open, and your utensils ready!
The first thing we need to do is saute our chicken breasts...so, get out a large sauce pan, spray the cooking spray, and put your burner on medium/high. While you're waiting for the pan to heat, take a moment and shake some garlic powder on to your chicken.
Once your pan is nice and hot, go ahead and put your four breasts of chicken in the pan...make sure that you cook your chicken all the way so all those nasty germs go away.
After your chicken is cooked, take it out of the pan, put it on a plate, and set it aside for a few minutes. Now, spray your pan with the cooking spray again, and add your onions. Saute them for three minutes, and then add your garlic and peppers and cook them for another two minutes. Now, you want to add your mushrooms and broccoli and cook for another four minutes. Make sure throughout this whole process that you are stirring your veggies so everything is cooked evenly.
When all your veggies are cooked and blended together, you can add your red wine. You're going to cook this for a while. Keep stirring your veggies, and when it looks like all the wine has cooked away, add your tomatoes, thyme, bay leaf, oregano, and salt. Get this really hot, until you start to see little bubbles in the sauce, and then turn your burner to low.
Now, take the chicken you set aside, and put it in your yummy sauce. Cover your pan and let this simmer for 8-10 minutes. Right before you take your pan off the burner, pour your parsley in stir in.
Take off the burner, serve, and enjoy!