Saucy Tomato Chicken
|Uncooked egg noodles||6 Ounce|
|Canned stewed tomatoes with onions, celery and green bell pepper||14 1⁄2 Ounce (1 Can)|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1 Teaspoon|
|Nonstick cooking spray||1 Tablespoon|
|Boneless skinless chicken breasts||16 Ounce (Four 4 Ounce Each Pieces)|
|Olive oil||2 Teaspoon|
Cook noodles according to package directions; drain.
Meanwhile, add tomatoes, garlic and oregano to large nonstick skillet.
Bring to a boil over high heat; boil 5 minutes, stirring constantly, or until liquid is reduced and tomato mixture becomes slightly darker in color.
(Mixture will be thick.) Transfer to small bowl; keep warm.
Wipe out skillet.
Spray same skillet with cooking spray.
Add chicken; cook 6 minutes.
Turn; reduce heat to medium-low.
Spoon tomato mixture into skillet around chicken.
Cover; cook 4 minutes or until chicken is no longer pink in center.
Place noodles on serving platter; top with chicken pieces.
Add olive oil to tomato mixture; stir well to blend.
Spoon equal amounts of tomato mixture over each piece of chicken.