Chicken, Bell Pepper, and Mushroom Saute with Marinara
and green salad
- Bell peppers, green - 2, sliced
- Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
- Garlic - 3 cloves, chopped
- Chicken breasts, boneless and skinless - 1 lb, sliced into strips
- Oil, cooking - 1 Tbsp
- Tomato puree (10 oz / 305 g) - 1 can (sub crushed tomatoes)
- Oregano, dried - 2 tsp
- Garlic powder - 1/4 tsp
- Black pepper - 1/4 tsp
- Vinegar, red or white wine - 1 Tbsp
- Oregano, dried - 1/4 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 1/2 Tbsp
- Tomatoes, cherry or grape - 1/2 cup, halved
- Mixed greens - 5 oz
- Make sauce - Combine tomato puree, oregano (portion for sauce), garlic powder, and black pepper. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, oregano (portion for salad), mustard, and honey. Add olive oil while whisking.
- Bell peppers / Mushrooms / Garlic - Prep as directed. Combine bell peppers and mushrooms. Store garlic separately. (Can be done up to 5 days ahead)
- Chicken - Slice chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Tomatoes - Halve tomatoes.
- Heat a wok or large skillet with cooking oil over medium-high heat. Add bell peppers and mushrooms. Saute until vegetables are starting to turn tender, 4 to 5 minutes. (If the pan looks dry before the vegetables are done cooking, add some water to the pan.) Season with a pinch of salt.
- Move vegetables to one side of the pan and add chicken and garlic to the other side. Let chicken cook, without stirring, until lightly browned, 3 to 4 minutes.
- Add sauce to chicken and vegetables and cook until sauce is simmering. Cook everything together, stirring frequently, until chicken is cooked through and sauce has reduced slightly, 4 to 5 minutes more.
- Toss tomatoes and greens in vinaigrette. Season with some black pepper.
- Serve chicken saute with salad on the side. Enjoy!
Anytime I can make pizza and call it something fancier, I'm in! We cheated and used pre-made pizza sauce - the beauty was that everyone could put whatever toppings they wanted in their own stromboli.0 Helpful
I turned this into a skillet pasta and added sausage. Delicious!0 Helpful
It was good but didn't cook all the way through0 Helpful
It came together easily, but was very gummy inside. I only used a thin layer of sauce and cooked it an extra 15 minutes. Flavors were great, but I'm not going to make this again.0 Helpful
I'm laughing at my trying to transfer a massive 8 serving stromboli onto a sheet pan...should have made two smaller ones instead of one big one! I cut it in half then transferred and worked out okay. Definitely need to leave more room on the edges and do a thinner layer of the sauce next time. It leaked out while I rolled it and made it messy and wet on the outside before transferring to the pan. I don't recommend using wheat dough, didn't like that. Ranch is nice as a dip also.0 Helpful
First time making stromboli and it was great! I used a pre-rolled out crust which saved lots of time, and added pepperoni instead of olives. Delicious!0 Helpful