- 6 frozen chicken tenders
- 2 tablespoons olive oil
- 1 1/2 cups sliced fresh mushrooms
- 1 medium onion, sliced
- (added 1/2 cup chopped green pepper)
- 1 clove garlic, minced
- 1 14.5-ounce can diced tomatoes, undrained
- 1 6-ounce can tomato paste
- 3/4 cup dry white wine (used chicken broth instead)
- 1 teaspoon sugar
- 1/4 teaspoon dried oregano, crushed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (didn't have this)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon snipped fresh parsley (skipped this)
- Hot cooked fettuccine or linguine (used spaghetti instead)
In a large skillet brown chicken on all sides in hot oil over medium heat about 15 minutes, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; set chicken aside.
Add mushrooms, onion, and garlic to drippings in skillet. Cook and stir about 5 minutes or until vegetables are just tender. Return chicken to skillet.
Mix together undrained tomatoes, tomato paste, wine, sugar, spices, salt, and pepper and add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink. Serve over hot cooked pasta.
Yes, that's a paper plate. I forgot to take a picture at dinner so later when I had a before bed 'snack' I snapped this. Mmm