1/2 pound wide egg noodles -- (8-oz. bag)
4 skinless, boneless chicken breasts
1 tablespoon olive oil
1 medium onion -- peeled and coarsely chopped
2 garlic cloves -- minced or more to taste
2 carrots -- sliced 1 bell pepper -- seeded and sliced
29 ounces Italian Seasoned Tomatoes -- (two 14 1/2-oz. cans)
2/3 cup white wine -- or chicken broth
2 teaspoons Worcestershire sauce
1 cup ripe olives -- sliced in half
2 bay leaves
2 teaspoons dried basil -- crushed
1/4 teaspoon dried oregano -- crushed
salt and pepper -- to taste
1 tablespoon cornstarch -- dissolved in 3 tablespoons cold water -- needed after cooked
Cut chicken up into good size chunks or strips. Heat oil in non-stick deep skillet or pot. Stir-fry chicken, onions, peppers, garlic and carrots until chicken is done and vegetables are tender-crisp. Add tomatoes,wine, Worcestershire sauce, bay leaves, salt, pepper, basil and oregano. Stir in olives.
Bring to a boil, cover, and reduce heat and simmer until vegetables are tender. Bring back to a boil and stir in dissolved cornstarch stirring constantly.
Serve over hot buttered noodles.
Nutritional Informaton Per Serving :
144 Calories; 7g Fat; 1g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 337mg Sodium.