Provencal Chicken Strips
2 tsp olive oil, skinless & boneless chicken breasts cut into 2 inch strips, 1 shallot finely chopped, 2 garlic cloves minced, chopped tomatoes, 2 tblsp parsley, 1 tblsp red wine vinegar, 1/4 tsp dried rosemary.
In large, non-stick skillet, heat the oil. Saute the chicken, stirring constantly for about 4 minutes. Add the shallot and garlic, stir frequently until the chicken is cooked through, about 2-4 minutes.
Stir in tomatoes, vinegar, parsley and rosemary. Reduce the heat and simmer until the liquid evaporates, about ten minutes. Serve the chicken mixture over pasta.
I found this uber easy recipe in a Weight Watchers cookbook owned by my roommate, so not only is this dish easy, but it's pretty good for you. It tasted yummy and chicken was so well flavored. I added a bit more rosemary and parsley than called for, so just season to taste.
To improve, I'd add more tomatoes next time.
With the amount of pasta I consume, I should really start eating whole grain pasta. Next time!
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