1. Sprinkle chicken breasts with 3/4 teaspoon salt and 1/4 teaspoon pepper. 2. In large nonstick skillet, heat 2 tablespoons oil over medium heat. 3. Saute' bell peppers 5 minutes, or until crisp-tender. 4. Add mushrooms, garlic and remaining salt and pepper; cook 3 minutes, or until mushrooms soften. 5. Add crushed tomatoes; cook on medium-low heat 5 minutes, or until peppers are soft. 6. Transfer vegetables to bowl; keep warm. 7. Wipe skillet clean; heat remaining oil to medium high. 8. Cook chicken, turning once, 10 to 12 minutes or until internal juices of chicken run clear. 9. Serve with your favorite pasta, if desired. 10. Spoon vegetables over pasta and place chicken on top. 11. Sprinkle generously with Parmesan. 12. Refrigerate leftovers. ---------------------------------------------------------------------------
Nutrition
Ingredients
