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Ingredients
US|METRIC
4 SERVINGS
- 12 chicken thighs (skin and fat removed)
- coconut oil
- 2 green bell pepper (chopped)
- 2 cups mushrooms (chopped)
- 2 onion (chopped)
- 4 garlic cloves (finely chopped)
- 112 oz. crushed tomatoes
- 184 oz. tomato juice
- 1/2 cup basil leaves (fresh chopped)
- salt
- 36 cups wheat (cooked, 72 oz. uncooked high fiber, whole, or gluten free pasta)
- 1 cup fat free chicken broth (more if needed)
- Parmesan cheese
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Directions
- Season chicken with salt and pepper. In a large heavy sauté’ pan, heat the pan over a medium-high flame and spray with cooking oil. Add the chicken pieces to the pan and sauté just until brown, about 3-4 minutes per side. Add the peppers, onion and garlic to the pan and sauté over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper. Add the tomatoes, broth, and basil.
- Cover the pan and bring the sauce to a simmer. Continue simmering over low heat until the chicken is just cooked through, about 25 minutes. Add the chopped basil 5 minutes before sauce is done. Add parmesan cheese to taste (1/4-1/2 cup when just ready to serve), and also a little sugar or stevia to take away any bitter taste just before serving, as well. Serve over whole wheat or high fiber pasta like Ronzoni Smart Taste.
- For variety or gluten free option- grate on large setting zucchini or use spaghetti squash instead of pasta or use a gluten free pasta.
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