Chicken and Peppers in Marinara Sauce

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 162.9

Total Fat: 3.7 g
Cholesterol: 53.2 mg
Sodium: 400.5 mg
Total Carbs: 8.2 g
Dietary Fiber: 1.7 g
Protein: 22.5 g

View full nutritional breakdown of Chicken and Peppers in Marinara Sauce calories by ingredient

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 6

Ingredients

Sunflower Oil, 1 tbsp

Green Peppers, coarsely chopped, 1/2 C

Onions, chopped, 1 medium

Garlic, cut up, 3 cloves

Chicken Breast, no skin, cut up, 550 grams

Canned Tomatoes, 330 grams

Tomato Paste, 1/4 C

Salt, 1/2 tsp

Pepper, black, 1 dash

Granulated Sugar, 1 tsp

Thyme, ground, 1 tsp

Basil, dried, 1 tsp

Rosemary, dried, 1/2 tsp

Bay Leaf, 1 whole

White Wine, 1/4 C

Directions

Heat oil in large skillet or wok. Add chopped onion. Stir. Let cook, covered, in its own steam (or add a little bit of boiling water) for 2 mn on low. Add peppers and stir on med-high for a few minutes. Add chicken, cut up in bite-size pieces. Sitr for a few minutes until chicken changes color. Reduce heat and let cook for a while, stirring occasionally.
Meanwhile put canned tomatoes through blender (not too much. It must still be have pieces in it). Add to chicken, keep cooking on high, and add tomato paste, a little water, and all spices.
Add wine and continue simmering, reducing liquid to desired consistency.
Serve with rice or pasta.

Number of Servings: 6

Recipe submitted by SparkPeople user LAPISLAZOULI.