Hearty Chicken and Vegetables

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!

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Hearty Chicken and Vegetables

Saute in olive oil:

3-4 big-ass cloves of garlic

1 onion

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! 😉

 

 

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