Colleen: "I have been making this recipe for years, we love the Weight Watchers cookbook and after I feel fat I always whip it open to locate some of my favorites. This recipe is so hearty with vegetables you don't need pasta or rice, plus it's got a good kick ya in the pants spice."Ingridents:
2 teaspoons olive oil2 onions, finely chopped
1 green bell pepper, seeded & chopped
1 celery stick, finely chopped
1/2 carrot, chopped (I usually use the whole thing if not two)
1 can crushed tomatoes
1/2 cup low sodium chicken broth
2 tablespoons fresh parsley (I always use dried)
1 teaspoon ground thyme
1/4 teaspoon salt
1/8 teaspoon cayenne
4 (4oz) skinless boneless chicken breasts
- Heat the oil in a large nonstick skillet over medium heat; saute the onions, bell pepper, celery, and carrot until tender, 4-5 minutes. Stir in the tomatoes, broth, parsley, thyme, salt, and cayenn; add the chicken and bring to a boil. Reduce the heat and poach, partially covered, until the chicken is cooked through, 8-10 minutes.
- With a slotted spoon, transfer the chicken to a platter, Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.
Recipe courtesy of Weight Watcher New Complete Cookbook
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