4 boneless, skinless chicken breasts cut into bite size chunks, 2 tsp olive oil, 1 sliced medium onion, 1 sliced red bell pepper, 1 sliced yellow or orange bell pepper, 1 pound of sliced mushrooms, 2-4 cloves of garlic, minced. One cup of low sodium organic chicken broth, one 15 oz. can of chopped tomatoes, 1 tsp. dried oregano, 1 tsp dried basil, a pinch of red pepper flakes, kosher salt, and pepper to taste.
Season chicken with salt and pepper. Heat oil over medium high heat in a pot and brown chicken on both sides. Set chicken aside. Reduce heat to medium. Add onion and peppers to pot, cover and cook 5 minutes stirring occasionally. Add mushrooms and cook until they begin to brown. Add garlic and cook for less than 1 minute. Add chicken broth and cook for a few minutes. Add the tomatoes and the tomato juice from the can, oregano, basil, pepper flakes, salt and pepper. Cover and cook 10 minutes. Return chicken to pot, cover and simmer for 20 minutes. Serve over spaghetti squash. Delicious! A favorite of the coaches’.