This is a perfect busy-week-night meal. It's so quick and easy to make, and my husband and daughter devour it every time.
Hope you enjoy it too!
INGREDIENTS:
- 1 tablespoon extra virgin olive or coconut oil
- 1 medium onion, finely diced
- 1 celery stalk, finely diced
- 1 large carrots, finely diced
- 1 pound organic chicken breasts, cut into small strips
- 1 (14 1/2 oz) BPA-free can diced tomatoes with herbs (such as this kind)
- 1 tablespoon fresh basil, chopped
- 1 teaspoon sea salt, more or less to taste
- freshly ground black pepper, to taste
- optional: 1/3 cup cream
- optional: parmesan or raw shredded cheese for topping
- optional: gluten-free pasta or rice to serve it over
DIRECTIONS:
1. Cook optional pasta or rice according to package instructions.
2. In a large skillet, add oil and turn to medium heat. Add the onion, celery and carrot, and saute until they begin to soften.
3. Add chicken strips, and cook until no longer pink (about 2-3 minutes each side).
4. Stir in crushed tomatoes, basil and salt & pepper. Bring to a boil and then reduce heat to medium low, and simmer for about 10 minutes, to let the flavors come together. Stir in the optional cream at this point if using.
5. Serve over prepared pasta or rice, and sprinkle optional cheese on top, and enjoy!
Approximately 3 servings
(Adapted recipe from here)
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