Chunky Chicken Pasta Sauce
- 1 tablespoon olive oil
- 1 lb skinless chicken breast (1/2 inch chunks or smaller)
- 1 cup diced onion
- 1 cup diced bell pepper
- 2 teaspoons minced garlic or 2 fresh garlic cloves
- 1/2 teaspoon rosemary
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/8 teaspoon marjoram (Note -- 2 teaspoon of Italian Seasoning can be used to replace the rosemary, basil, oregano, thyme, )
- 1/2 teaspoon salt
- 2 (15 ounce) cans diced tomatoes
- 8 ounces sliced mushrooms
- 1 (29 ounce) can tomato sauce
- Add 1 tablespoon of olive oil to a 2 quart saucepan. Place on medium high burner until hot, then add chicken. Cook on medium high until brown.
- Reduce heat to medium low, Add onion, pepper, garlic, rosemary, basil, oregano, thyme, marjoram, and salt. Cook until onions and peppers are tender, stirring as needed.
- Stir in diced tomatoes and mushrooms. Cover and let simmer for 20 minutes, stirring occasionally.
- Stir in tomato sauce. Allow to simmer 10 minutes.
- Serve over your favorite pasta.
olive oil, chicken, onion, bell pepper, garlic, rosemary, basil, oregano, thyme, marjoram, salt, tomatoes, mushrooms, tomato sauce
Taken from www.food.com/recipe/chunky-chicken-pasta-sauce-501819 (may not work)