Ingredients:
4 boneless skinless chicken breasts
1 tablespoon olive oil
2 large ripe tomatoes, diced
4 green peppers, cleaned and cut in 2 “,chunks
1/4 lb mushrooms, sliced thin
1/4 lb sliced ham, julienned
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons tomato paste
3/4 cup white wine or 3/4 cup chicken broth
1 tablespoon minced parsley
2 pimientos, cut in thin strips
Directions:
1 package broad egg noodles cooked per instructions on package drained and mixed with 1 tbsp butter.
Heat the oil in a non-stick pan and add the chicken.
Cook for several minutes each side.
Reduce heat to lowest setting.
Add the tomatoes, green pepper, mushrooms, ham, wine, salt and pepper.
Cover and simmer slowly for 3/4 hour until very tender.
Remove chicken and stir in tomato paste, increase heat and boil sauce while stirring for 1 minute.
Put chicken on top of hot broad egg noodles, spoon sauce over, garnish with parsley and pimiento.
Servings: 4
Time preparation: 10 min.
Time total: 65 min.