Makes 4 servings (serving size: 1 chicken breast with 1/4 cup sauce)
Photo: Leigh Beisch
2 teaspoons olive oil
4 (4-ounce) boneless, skinless chicken- breast halves
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 small yellow or green bell pepper, cut into thin strips
2 cups sliced crimini mushrooms
1/2 cup dry red wine
1 1/2 cups tomato-and-basil pasta sauce (such as Classico)
2 tablespoons chopped fresh parsley
How to Make It
Heat oil in large nonstick skillet over medium-high heat; add chicken. Sprinkle 1/2 teaspoon salt and pepper over chicken; cook 4 minutes per side. Transfer chicken to a plate; set aside.
Combine bell pepper and mushrooms in skillet over medium heat. Sprinkle with 1/4 teaspoon salt; cook 4 minutes, stirring occasionally. Add wine; cook 2 minutes. Stir in sauce; heat through. Return chicken to skillet; reduce heat and simmer, turning once, 4 minutes or until cooked through. Top with parsley.