Ingredients
- 2 garlic (cloves)
- 1 julienne canadian style (cut)
- 1 pkt instant chicken broth
- 200 gr italian (drained canned)
- 180 ml water
- 150 gr skinned
- 60 gr onion (finely chopped)
- 45 gr mushrooms (sliced)
- 34 gr green bell (finely chopped)
- 30 ml sherry
- 10 ml olive oil
- 7 gr shelled almonds
- 2 gr oregano leaves
- 1 gr salt
- 1 gr pepper (ground red)
- 4 slices pimiento-stuffed green
In 25 cm skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes. While tomato mixture is cooking, in separate 25 cm nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
