1/2 Chicken breast, skinless & boneless,
in 2 inch slices.
1 Small red onion, 21/2 inches in diameter, diced.
1 Portobello mushroom 3 to 4 inches in diameter, sliced &
cut.
4 Roma tomatoes cut into 3/4 inch cubes.
1/4 Cup of roughly cut cilantro.
5 or so Cloves of garlic. minced.
Olive oil.
1 Tbsp each of basil, oregano & thyme.
Directions:
Heat the oil and add the garlic. Then add the onion & mushrooms. Cook until the onions are transparent.
Add the chicken plus the spices and salt to taste. Cook until the meat is not pink inside.
Finally, add the tomatoes & cilantro and simmer until done.
Serve with fetuccine or angel hair spaghetti and parmesan cheese.
Serves 2 with some leftover.
Notes:
This is adapted from Cooking Light, September, 1996.
One half chicken breast is enough for this recipe.