Ingredients
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 teaspoon olive oil
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1 medium onion, chopped
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1 medium green pepper, chopped
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1 medium yellow pepper, chopped
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1/2 cup dry red wine
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2 tablespoons parsley, snipped
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3 cups cooked spaghetti
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1 garlic clove, minced
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1 lb boneless skinless chicken breast, four 4 ounce pieces, pounded
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1 (29 ounce) can Italian-style stewed tomatoes
Instructions
- Season chicken with salt and pepper.
- Lightly coat a large nonstick skillet with cooking spray.
- Add olive oil and heat.
- Add chicken breasts and cook over medium heat until browned and juices run clear, around 5 minutes on each side.
- Add onions, peppers and garlic to skillet.
- Cook until vegetables are softened.
- Stir in wine and tomatoes.
- Bring to boil, then reduce heat to medium-low.
- Cover and simmer 20 minutes.
- Sprinkle with parsley and serve with pasta.