A TGFF Original Recipe
2 large boneless, skinless chicken breasts
64 ounces 99% fat free, low sodium chicken broth
1 large red pepper, destemmed, deseeded, chopped
1 large yellow pepper, destemmed, deseeded, chopped
1 quart button mushrooms, destemmed, chopped
2 large carrots, peeled, sliced
1 1/2 tablespoons garlic, minced
2 tablespoons extra virgin olive oil
2 cups brown rice penne pasta
Fill a large pot half way with water and boil chicken for 20 minutes or until fully cooked. Remove chicken and allow to cool. Add pasta to chicken water and cook for 5-7 minutes. Remove from heat, drain and rinse with cool water; set aside.
In a large skillet or wok, over medium heat, add olive oil and saute peppers, carrots and garlic until slightly tender. Shred cooled chicken and add to vegetables along with chicken broth and continue simmering for 15 minutes. Add chicken and mushrooms, cover and continue simmering for 10 minutes. Serve and ENJOY!
