Followers of my blog know that when I go to the market I tend to start making my dinner plans right then and there as I see all the ripe and healthy produce on display.
This week was no exception.
My favorite farmer had an abundance of Roma tomatoes and a rainbow of sweet peppers, so I naturally thought, “I have to make sauce with chicken!”
I started to fill my market bags, all the while thinking of an Italian-inspired dish – sweet tomatoes, peppers, garlic, and onion. This tastes perfect on a cool fall night; it’s saucy and stewy and soupy…it was so easy and best of all HEALTHY!
Hearty Chicken and Vegetables
Saute in olive oil:
3-4 big-ass cloves of garlic
1 pkg boneless, skinless chicken thighs (I used a family pack tonight!)
Cook until chicken is no longer pink and remove from pan.
Add to pan:
4 small zucchini, chopped
2 large peppers, chopped (you can see what I have in the picture)
2 c. tomatoes, chopped (I had 4 Roma tomatoes and one large one that I needed to use)
1-2 c. mushrooms, chopped
1/2 c. red wine
1-2 tsp. parsley
1/8-1/4 tsp. cayenne pepper, depending on taste
1 bay leaf
several fresh basil leaves, chopped
1/4 tsp. black pepper
salt if you like…
Cook all on medium until veggies are crisp/tender, then add 1 large can tomato sauce.
Place chicken back into pan and carefully cover with some of the sauce mixture. Reduce heat to simmer, cover, and simmer for 60-90 min.
I served over spinach fettuccine noodles. I mean, gotta keep that vegetable theme going! 😉