Ingredients Jump to Instructions ↓

  1. 1 pound red skinned potatoes -- cut in

  2. 3/4 2 cups sliced celery -- divided

  3. 1/2 cup celery leaves -- chopped, divided

  4. 1 tablespoon vegetable oil

  5. 12 ounces skinless chicken breast -- cut in

  6. 1" piece

  7. 1 cup red bell pepper -- chopped

  8. 3 tablespoons tomato paste

  9. 1/2 teaspoon dried rosemary leaves -- crushed

  10. 1/2 teaspoon sugar

  11. 1/4 teaspoon black pepper salt

Instructions Jump to Ingredients ↑

  1. Preparation : Bring one quart water to a boil in medium saucepan over high heat. Add potatoes, one cup celery and 1/4 cup celery leaves. Reduce heat to medium; simmer, covered 7-8 minutes or until potatoes are tender. Drain, reserving cooking liquid and vegetables separately. Heat oil in large non stick skillet over medium high heat. Add chicken, bell pepper and remaining one cup celery. Cook, stirring constantly, 6-7 minutes, or until chicken is no longer pink. Stir in tomato paste, rosemary, sugar, pepper and two cups reserved celery liquid. Bring to a boil; cook until sauce thickens, about four minute. Add reserved potatoes and celery. Season to taste with salt. Sprinkle with remaining celery leaves.


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