Italian Chicken & Rice for 2-3

1/2 medium sweet onion, sliced into rings
1/4 medium red bell pepper, sliced lengthwise
1/4 medium green bell pepper, sliced lengthwise
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup dry white wine
28 ounces stewed tomatoes, do not drain
2 tablespoons grated parmesan cheese
1 teaspoon dried basil (fresh is fine, just use less)
3 boneless skinless chicken breasts, 28 oz (cut into strips lengthwise)

In a large skillet on medium heat, add olive oil.
When oil is hot, add onions, red & green bell peppers, garlic, salt, and pepper. Stirring frequently so as not to burn your onions, continue to saute on medium heat until onions are translucent.
Add wine to skillet and continue to saute for another two minutes.
Add chicken to skillet and continue cooking until chicken is no longer pink.
Add stewed tomatoes, basil, and cheese to skillet. Turn heat down to medium-low and simmer while rice is cooking, stirring occasionally.
In a separate pot, make brown rice according to package directions. (not included in calorie count)
When rice is cooked, place one serving of rice on a plate, and cover with chicken saute. Serve hot.

Number of Servings: 3

Recipe submitted by SparkPeople user MIFFLIN.