Chicken Pepperoni
extra virgin olive oil
OtherOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 1/4 cup extra virgin olive oil
- 20 boneless chicken tenders
- 1 cup red pepper -- sliced thin
- 1 cup green pepper -- sliced thin
- 1 cup mushrooms -- sliced
- 8 artichoke hearts -- chopped
- 16 pepperoni slices -- (1/4 pound)
- 2 cups chicken stock
- 1 cup No sugar marinara
- 1/4 cup locatelli cheese
- 1/4 cup dry white wine (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon butter
Instructions
- 1
Heat olive oil in saute pan and add chicken & peppers. Saute for 2-3 minutes and turn chicken over for 2-3 more minutes.
- 2
Add mushrooms, artichoke hearts and pepperoni and continue to saute for 5 more minutes.
- 3
Add chicken stock, marinara, cheese, wine, powders and black pepper. Simmer for 5 additional minutes.
- 4
Before serving, add tablespoon of butter rolled in flour (to coat), stir. Serve in a bowl.
Tags
other