Tuscan Chicken

Submitted by Abby Girl

"A hearty one pot chicken dinner with loads of colourful veggies, chickpeas and a splash of white wine"

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Serves: 6

ingredients

• 14.79 ml olive oil
• 12 boneless skinless chicken thighs
• 354.88 ml red onions, coarsely chopped
• 9.85 ml garlic, minced
• 709.77 ml mushrooms, sliced
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 29.58 ml fresh basil or 7.39 ml dried basil
• 29.58 ml fresh oregano or 7.39 ml dried oregano
• 29.58 ml fresh rosemary or 7.39 ml dried rosemary
• 623.68 g can pasta sauce
• 118.29 ml white wine
• 236.59 ml chickpeas or 236.59 ml white kidney beans, rinsed and drained
• 1.23 ml black pepper
• 59.14 ml parmesan cheese or 59.14 ml romano cheese

directions

1. Heat olive oil in a large skillet over medium high heat. Add chicken thighs. Cook until chicken is lightly browned, 2 - 3 minutes on each side.
2. Remove chicken from skillet and keep warm.
3. Add onions and garlic to the same skillet. Cook and stir until onions begin to soften, about 3 minutes. Add mushrooms, zucchini and yellow pepper. Cook and stir until vegetables are tender crisp, about 6 minutes. Stir in chopped herbs and cook for 1 more minute.
4. Add pasta sauce, wine, chick peas and black pepper. Bring mixture to a boil. Reduce heat to medium low.
5. Return chicken pieces to skillet. Cover and simmer for 20 minutes. Uncover and cook an additional 10 minutes.
6. Remove from heat and let stand uncovered for another 5 minutes to cool slightly.