Serving Size: Serves 4
1 pound boneless, skinless chicken breast, cut into bite sized pieces
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper
2 cups sliced cremini mushrooms
3/4 cup chopped bell pepper
1 1/2 cups Brennan’s Marinara Sauce
1/4 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shaved Parmesan or American Grana
2 Tablespoons thinly sliced fresh basil
Adapted From: myrecipes.com
Make this classic with a little help from our pasta sauce! Serve with your favorite pasta.
Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper. Coat pan with cooking spray. Add chicken to pan; saute 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; saute 5 minutes. Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper. Sprinkle with cheese and fresh basil.