1-2 chicken breasts, chopped
1 tsp garlic salt
1/2 an onion, chopped
2 carrots, peeled and sliced
red pepper, cut into strips (optional)
19 oz. can diced tomatoes, undrained
1 cup chicken broth
1/4 tsp cayenne pepper (or more if you like it hot)
parmesan cheese
Cook the chicken, garlic and onion in oil until the chicken is cooked through. Add carrots, peppers, diced tomatoes, broth and cayenne. Bring to a boil, reduce heat and simmer about 10 minutes until the carrots are cooked through and liquid is reduced. Serve over pasta, top with parmesan cheese, or you can add the cheese right into the sauce.
1/4 tsp cayenne pepper (or more if you like it hot)
parmesan cheese
Cook the chicken, garlic and onion in oil until the chicken is cooked through. Add carrots, peppers, diced tomatoes, broth and cayenne. Bring to a boil, reduce heat and simmer about 10 minutes until the carrots are cooked through and liquid is reduced. Serve over pasta, top with parmesan cheese, or you can add the cheese right into the sauce.
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