Prep 15 mins
Cook 30 mins
This dish is 8 points per serving. I substitute beef broth for the wine.
- 1 lb boneless skinless chicken breast, four 4 ounce pieces, pounded
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 medium yellow pepper, chopped
- 1 garlic clove, minced
- 1⁄2 cup dry red wine
- 1 (29 ounce) can Italian-style stewed tomatoes
- 2 tablespoons parsley, snipped
- 3 cups cooked spaghetti
- 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.
This had excellent flavor and was easy to make. When I think of diet food, I tend to think of something bland. This was great and full of flavor. I didn't see any Italian-style stewed tomatoes at the store, so we used Italian-style chopped tomatoes. My tastes don't agree with most red wines so I used the beef broth suggestion. Thanks for the great recipe.
Thanks for a delicious recipe! I followed the recipe exactly, except for adding a dash of dried basil and dried oregano, since we really love herbs and spices!
We left out the wine, but we just thought this was "okay". We found it to be a little too bland or something... just something not quite right.