Courtesy of PureZing

A great mid-week dish, lovely over rice or pasta, that cooks in less than 30 minutes.

Serves 4

INGREDIENTS:

1 lb. free-range boneless chicken breasts
1 Tablespoon extra virgin olive oil
1 small onion, chopped
2 cloves garlic, pressed or finely chopped
1 lb. tomatoes, finely chopped
2 cups sliced mushrooms, coarsely chopped
½ cup diced green bell pepper
½ cup dry white wine
½ teaspoon sea salt
¾ teaspoon freshly ground mixed peppercorns
1 cup fresh basil leaves, rolled and julienned

DIRECTIONS:

Cut the chicken into bite-size pieces.

Heat the oil in a large skillet and add the onion and garlic. Cook over medium heat till golden. Remove.

Add chicken to skillet and brown 5-7 minutes. Add tomatoes, mushrooms, bell pepper, wine and salt and pepper. Add onions and garlic back in.

Bring to a boil then reduce heat and simmer uncovered 15-20 minutes, until the liquid reduces by half.

Add the julienned basil, stir gently for 2-3 minutes.

Serve over your choice of pasta.