1. Cut chicken breasts into 1" chunks. 2. Chop dice onions, mince garlic, open cans of tomatoes and tomato paste, dice bell peppers, and slice mushrooms about 1/4" thick. 3. Heat Dutch oven over medium-high heat and spray liberally with cooking spray. 4. When pot is hot, add chicken and cook until opaque. 5. Add all vegetables, tomatoes with juices, tomato paste, salt and oregano. 6. Bring contents to a boil over medium-high heat, then reduce heat to low and cover pot with lid. 7. Cook over low heat for about an hour. 8. Serve hot in bowl alongside polenta or rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
