I called this Chicken Pomodoro-ish Stuff. I sort of made it up as I went last night. It made two servings for me - one for dinner last night and one for lunch today. It would have been lovely served with a side salad with a vinaigrette of some sort (though I didn't do the salad thing last night). Here it is:
Chicken Pomodoro-ish Stuff
1 approx 6 oz chicken breast (more will up the pts - I used one of the individ. frozen dealies)
2-3 Roma tomatoes (or any fleshy tom without many seeds)
2 tsp EVOO
splash to 2 Tbsp white wine (eyeball it as you go)
splash to 2 Tbsp water (eyeball it as you go)
1 small clove of garlic
crushed red pepper
2 servings of a brown and wild rice blend
Put on your rice - cook as directed. When there is about 10-15 mins left to go, start this part:
Spray a skillet with cooking spray. If using stainless steel also add 1 tsp of EVOO (I used SS). Cut chicken into bite sized pieces, sprinkle with grill seasoning (and salt & pepper if you like) and brown slightly on medium to medium high heat - about 2 mins or so. While the chicken is cooking seed and dice the tomatoes, and chop the garlic.
Pull chicken out of pan, and then add the other tsp of EVOO.
Add the garlic and saute briefly. Then add the tomatoes, and spices. I can't say how much because I just sort of throw in whatever makes me happy. Cook the tomato and garlic mixture for another minute or two, and then add the white wine. Cook some more - another five mins or so, stirring occasionally. This makes a thick and chunky sort of sauce - not a lot of liquid. Once the tomatoes start to get softer, add the chicken back in. If it's looking too dry add more water. Cook another two minutes or so, warming the chicken back up.
Cover half of the rice with half of the chicken mixture. Put the other halves in a container for lunch the next day.
You could also toss this with pasta instead of rice. OR you could dump it into a roll and top with some cheese...
After eating go outside and then come back in so you can smell how yummilicious the house smells.