Chicken Sofrito Stir Fried

Ingredients

2 tsp olive oil, divided 1/2 cup finely chopped onion 1/4 cup finely chopped green bell pepper 2 garlic cloves, minced 1 1/4 cup drained canned italian tomatoes, se, eded and 1 finely chopped 3/4 cup water 1/2 cup sliced mushrooms 1 oz julienne-cut canadian-style bacon (, thin strips) 2 tbsp sherry 1 pkt instant chicken broth and seaso, ning mix 1 tsp oregano leaves 1/4 tsp each salt and black pepper 1/8 tsp ground red pepper 9 oz skinned and boned chicken breasts,, cut into 3 each 1/2-inch strips 4 pimiento stuffed green olives, slic, ed crosswise 1/2 oz shelled almonds, lightly toasted an, d ground

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Preparation
 
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.

 

 
Servings: 2

 

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