This week’s cooking attempt was Tuscan Chicken. I roasted some baby potatoes and had a small salad with it also, and it turned out well. It would have been good over some pasta so I’m going to cook a bit of linguine for the leftovers. At any rate, here’s the recipe I used:
Potatoes: I just threw some stuff together, didn’t really follow a recipe.
1lb baby potatoes
Place the potatoes in a roasting pan. Mix the spices in the olive oil and pour over the potatoes. Bake at 350 for about an hour.
Tuscan Chicken: I took the majority of the recipe from a cookbook, but changed a few things to keep it low-sodium and according to what ingredients I had on-hand.
1 teaspoon olive oil
6 skinless chicken breasts, cut into small chunks
1 onion, thinly sliced
2 red bell peppers, seeded and sliced
1 garlic clove (I put in 3-4 cloves, I love garlic)
1 ½ cups tomato sauce (I used 1 can of diced tomatoes [no sodium added])
½ cup dry white wine
1 teaspoon oregano
14 oz can navy or white beans (I used pinto beans I froze from a previous Sunday Dinner)
3 tablespoons bread crumbs
salt and pepper to taste (I left out the salt)
Add the oil to a non-stick pan and fry the chicken until done. (It doesn’t have to be completely cooked, just get it most of the way there). Remove the chicken and set aside. Add the onion and peppers to the pan and cook until soft (don’t brown them).
Add the chicken back to the pan and put in the garlic, tomatoes, wine, oregano, salt & pepper and bring to a boil. Cover the pan and simmer for 30-35 minutes (until the chicken is tender and doesn’t run pink when punctured). Stir in the beans and simmer 5 more minutes.
Transfer to an oven safe dish, sprinkle with bread crumbs, and broil until golden brown. (I skipped this part and it turned out rather well despite the bread crumbs).