6piecesfrozen H-E-B Fully Cooked® Herb Roasted Chicken Thighs,
1green bell pepper, chopped,
1/2cupcoarsely chopped Peloponnese pitted Kalamata Olives,
2tablespoonsH-E-B Olive Oil,
8ouncessliced fresh mushrooms,
1/2cupdry red wine or chicken broth,
1(26 ounce) jarTuscany Marinara Sauce or substitute Tuscany Tomato-Basil Sauce,
1Chop onion and bell pepper. Chop olives coarsely and set aside separately. Heat oil in a large, deep skillet or 4-quart pot. Saut&eactue onion, bell pepper, and mushrooms 6 to 8 minutes or until tender.
2Add wine or broth; cook 30 to 60 seconds. Stir to loosen and combine any browned bits left in bottom of pot. Add frozen chicken to pot in a single layer, meat-sides down.
3Add pasta sauce and olives; bring to a boil. Reduce heat to Medium-Low; cover and simmer 10 to 15 minutes or until chicken is heated thoroughly. Stir occasionally and season to taste. Serve while hot.
No Nutritional Information Available