Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1998

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Recipe Summary test

Yield:
3 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in olives and remaining ingredients; cook until thoroughly heated.

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Nutrition Facts

139 calories; calories from fat 21%; fat 3.2g; saturated fat 0.5g; mono fat 1.8g; poly fat 0.6g; protein 4.6g; carbohydrates 26.1g; fiber 4g; iron 3.2mg; sodium 900mg; calcium 120mg.
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