371 calories, 10.8 fat
- Portion size 6 servings
- Credits : Jodi Borneman
- 1 tablespoon olive oil
- 12 boneless skinless chicken thighs
- 1 1/2 cup red onion chopped
- 2 teaspoons garlic minced
- 3 cups mushrooms sliced
- 1 zucchini sliced
- 1 yellow pepper
- 1 1/2 teaspoon dried basil oregano and rosemary
- 22 oz pasta sauce
- 1/2 cup white wine
- 1 cup canned chickpeas drained and rinsed
- 1 cup white kidney bean drained and rinsed
- 1/4 teaspoon black pepper
- 1/4 cup Romano cheese
- 1/4 cup Parmesan cheese
MethodHeat olive oil in a large, 14-inch deep non stick skillet, over medium high heat.
Add chicken thighs. Cook until chicken is lightly browned, 2 to 3 minutes on each side. Remove chicken from skillet and keep warm.
Add onions and garlic to the same skillet. Cook and stir until onions begin to soften, about 3 minutes. Be careful not to burn them. Add mushrooms, zucchini and yellow pepper. Cook and stir until vegetables are tender crisp, about 6 minutes. Stir in herbs and cook 1 more minute.
Add pasta sauce, wine, chickpeas and black pepper. Bring mixture to a boil. Reduce heat to medium low.
Return chicken pieces to skillet. Cover and simmer for 20 minutes. Uncover and cook an additional 10 minutes. Remove from heat and let stand for 5 minutes.
Serve in bowls and top with grated cheese.