Hunter-Style Chicken (Weight Watchers My Turnaround Program Cookbook)

1 (2.5-3lb) chicken cut into 8 pieces and skinned
.5 tsp salt
.25 tsp freshly ground pepper
3 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 assorted color bell peppers, seeded and cut into .5 in pieces
.25 lb fresh white mushrooms, sliced
1 celery stalk, chopped
1 (1-pint) container refrigerated fresh tomato pasta sauce

1. Sprinkle the chicken with the salt and ground pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over medium0high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate and set aside.
2. Heat the remaining 1 teasppon oil in the same skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add the bell peppers, mushrooms, and celery; cook, stirring occasionally, until softened, 5-6 minutes. REturn the chicken to the skillet; add the pasta suce and stir to coat. Bring the mixture to a boil. Reduce the heat and simmer covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Serve at once.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user REDJEWEL_7734.