Long time no talk to, eh? I know, right! Don’t worry, I hope to be back! I know I say that off and on, and I don’t mean to leave you high and dry, but I really promise to try my hardest to stick around this time!
So, in my absence I was still browsing my fave sites to get some new recipes to conjure up in my kitchen. With colder weather now here in New York, I’ve been trying to find comfort foods that are easy to make. Not to mention that will be pleasing to my pickiest eater – my 14 year old daughter!
Petra of Zoom Yummy definitely hit the nail on the head with this recipe! It was a hit with pasta, so next time I’ll make it with rice. I also think next time I’ll use a different brand of crushed tomatoes (I normally use Tuttoroso, but they’re more like a thick sauce than chunky crushed tomatoes). The only thing that might’ve made it even better would’ve been Parmesan cheese, but we didn’t have any…
3 chicken breasts, cut into 2″ strips
2 medium onions, thinly sliced
5 cloves garlic, thinly sliced (I used chopped garlic)
4 TBSP olive oil
2 TSP dried thyme
1/2 TSP dried oregano
2/3 can 28 oz. crushed tomatoes
1 1/2 cups chicken broth
1/2 TSP mustard
Salt & pepper, to taste
Pour olive oil into pan and heat to medium. Fry onions until soft and yellow. Add garlic to pan, and stir-fry about 30 seconds.
Add chicken to pan, and season with salt and pepper to taste. Stir thoroughly.
Once meat has been browned, add tomatoes, thyme and oregano. Stir.
Add chicken broth and mustard; mix well. Bring to boil and let cook about 15 minutes.
Serve with rice or pasta and enjoy