This dish is incredibly delicious and versatile: Use it as an omelet filling, a sauce for pasta, or serve it in a bowl as hearty and satisfying stew.
1 tablespoon olive oil
1 cup onion
2 cloves garlic, minced
4 skinless, boneless chicken breasts (4 oz. each), cut into 1-inch pieces
2 cups cubed eggplant (skin on)
1 medium zucchini, halved and sliced
1 cup sliced mushrooms
1 cup chopped tomatoes
1 8-oz can tomato sauce
1-tablespoon tomato paste
½ teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon dried rosemary
¼ teaspoon dried fennel seeds
Salt and pepper to taste
In a large skillet, heat olive oil, and sauté onion and garlic until tender. Add the chicken and cook for 3 minutes, stirring frequently until chicken is well-browned. Stir in the vegetables, chopped tomatoes, tomato sauce, tomato paste and dried herbs, and season with salt and pepper.
Bring mixture to a boil. Reduce heat; simmer, covered for 20 minutes or till tender. Remove the cover and cook 5 to 10 minutes more until sauce thickens, stirring occasionally.
The F-Factor Diet Nutritional Content for Journaling
Per Serving: 173 Calories, 0g Carbohydrate, 4g Fiber
Actual Nutritional Content
Per Serving: 173 calories, 16g Carbohydrate, 4g fiber
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