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  Chicken sofrito (stir-fried)
 
Yield: 2 servings
 
2 ts Olive oil divided 1 Pkt instant chicken broth      1/2 c Finely chopped onion -and seasoning mix
1/4 c Finely chopped green bell 1 ts Oregano leaves -pepper 1/4 ts Each salt and black pepper      2 Garlic cloves minced 1/8 ts Ground red pepper
1 1/4 c Drained canned Italian 9 oz Skinned and boned chicken
 -tomatoes seeded and -breasts cut into Finely chopped 3 ea 1/2-inch strips 3/4 c Water 4 Pimiento stuffed green 1/2 c Sliced mushrooms -olives sliced crosswise 1 oz Julienne-cut Canadian-style 1/2 oz Shelled almonds lightly -bacon (thin strips) -toasted and ground 2 tb Sherry In 10-inch skillet heat 1 teaspoon oil over medium-high heat add onion bell pepper and garlic and saute until onion is translucent 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low cover and let simmer stirring occasionally for 15 minutes. While tomato mixture is cooking in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened 5 to 6 minutes. Serve sprinkled with ground almonds. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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