Ingredients

4 boneless, skinless chicken breast halves
¼ tsp. salt
1/8 tsp. pepper
4 oz. mushrooms, sliced
½ red pepper, diced
3 cloves garlic, minced
1 can fire-roasted tomatoes
1 tbsp. plus 1 tsp. olive oil

Instructions

Season chicken breasts with salt and pepper. Heat large non stick frying pan until hot. Add 1 tbsp. oil, and when oil is hot, add chicken breasts (if pan is too small to hold all 4 breast halves, then add 2 at a time). Brown chicken on one side, about 3-4 minutes. Turn chicken over and brown other side (chicken should not be done, just browned). Remove chicken from skillet, place on a plate and cover with foil. Add 1 tsp. oil. When hot, add garlic and chopped onion.

Sauté until onion and garlic is lightly browned, about 2 minutes. Add diced red pepper and sauté for 2 min. Then add mushrooms and sauté another 2 minutes. Add one can of fire-roasted tomatoes and cook through until hot. Add chicken breasts to the tomato mixture. Make sure you cover chicken with fire roasted tomato sauce. Lower heat to a low simmer, cover and simmer for another 7-10 minutes or until done.

Serve over a bed of sautéed spinach and surround dish with cooked Orzo.

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