This hearty, easy-to-make recipe is a great for a mid-week dinner.  Serve with a veggie and garlic toast and you’ll have outdone yourself!

Ingredients

• ½ tsp. garlic powder
• ½ tsp. dried oregano
• ½ tsp. salt
• 2 tbsp. olive oil
• 6 boneless chicken breasts (about 1 ½ lbs)
• 8 oz. mushrooms, sliced
• 1 medium sweet onion, halved and sliced
• 1 can (15 oz.) petite diced tomatoes
• ½ cup fat free, low sodium chicken broth
• 1 pkg. (16 oz.) frozen stir fry peppers with onions
• 2 large cloves garlic, minced
• 1 tbsp. chopped fresh rosemary
• Hot cooked linguini

Directions

In small bowl, combine garlic powder, oregano and salt.  Blend in 1 tbsp. olive oil.  Use to season chicken breasts.

Heat Black & Decker Electric Skillet to 400º F. Add remaining 1 tbsp. olive oil and brown chicken on both sides, turning once.  Remove chicken and keep warm.  Add mushrooms and onion.  Cook, stirring occasionally until mushrooms are browned. 

Add tomatoes, chicken broth, peppers, garlic and rosemary.  Return chicken to pan. Bring to boil.   Reduce heat to 250º F and simmer for 25 minutes or until chicken is tender, stirring occasionally.  .

Serve over linguini.  If desired sprinkle with grated Parmesan cheese.

Makes 6 servings.