Ingredients
2 medium green peppers, chopped1 large onion, thinly sliced2 celery ribs, chopped4 garlic cloves, minced4 teaspoons canola oil, divided1/2 pound fresh mushrooms, sliced2 cans (14-1/2 ounces each) diced tomatoes, undrained1/2 cup chicken broth2 tablespoons minced fresh oregano or 2 teaspoons dried oregano2 tablespoons lemon juice1 tablespoon minced fresh basil or 1 teaspoon dried basil1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon crushed red pepper flakes2 pounds boneless skinless chicken breasts, cubedHot cooked riceMinced fresh parsley, optional
Preparation
In a large saucepan, saute the green peppers, onion, celery and garlic in 2 teaspoons oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended.
Meanwhile, in a Dutch oven, saute chicken in remaining oil in batches until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired. Freeze option: Freeze cooled chicken and sauce mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
