2 ts Olive oil, divided
1/2 c Finely chopped onion
1/4 c Finely chopped green bell
-pepper
2 Garlic cloves, minced
1 1/4 c Drained canned Italian
-tomatoes, seeded and
Finely chopped
3/4 c Water
1/2 c Sliced mushrooms
1 oz Julienne-cut Canadian-style
-bacon (thin strips)
2 tb Sherry
1 Pkt instant chicken broth
-and seasoning mix
1 ts Oregano leaves
1/4 ts Each salt and black pepper
1/8 ts Ground red pepper
9 oz Skinned and boned chicken
-breasts, cut into
3 1/2-inch strips
4 Pimiento stuffed green
-olives, sliced crosswise
1/2 oz Shelled almonds, lightly
-toasted and ground
In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion,
bell pepper and garlic and saute until onion is translucent, 2 to 3
minutes. Add remaining ingredients except chicken and olives and stir to
combine. Reduce heat to low, cover, and let simmer, stirring occasionally,
for 15 minutes. While tomato mixture is cooking, in separate 10-inch
nonstick skillet heat remaining teaspoon oil over medium-high heat; add
chicken and stir-fry until golden brown on all sides. Transfer to sauce,
add olives and stir to combine. Increase heat to medium and cook until
chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve
sprinkled with ground almonds.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
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