Ingredients Jump to Instructions ↓

  1. 2 large boneless, skinless chicken breasts (about 1 1/2 pounds)

  2. 1 teaspoon salt - divided use

  3. 1/2 teaspoon pepper - divided use

  4. 1/4 cup olive oil

  5. 1 cup chopped green peppers

  6. 1 cup sliced fresh mushrooms

  7. 1 (14 1/2-ounce) can stewed tomatoes, drained, chopped

  8. 1/2 cup sherry Hot, cooked fettuccine noodles for accompaniment

Instructions Jump to Ingredients ↑

  1. Cut chicken breasts into bite-size pieces; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In frypan, place olive oil and heat over medium high temperature. Add chicken and cook, turning, about 5 minutes or until light brown. Add green pepper and mushrooms and continue to stir and cook until vegetables are tender, about 5 minutes. Add chopped tomatoes, remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and sherry. Cook about 5 minutes more, stirring several times. Serve hot over fettuccine noodles.


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