1 T. olive oil
12 boneless skinless chicken thighs (I used 6 chicken breasts, cut into strips and halved the recipe)
1 1/2 C. coarsely chopped red onions
2 tsp. minced garlic
3 C. sliced mushrooms
1 medium zucchini, sliced
1 large yellow bell pepper, sliced
2 T. each minced fresh basil leaves, oregano leaves and rosemary, or 1 1/2 tsp. each dried
1 jar (22 ounces) of your favorite tomato pasta sauce
1/2 cup dry white wine (I used chicken broth)
1 C. canned no-salt-added chickpeas or white kidney beans, drained and rinsed
1/4 tsp. freshly ground black pepper
1/4 C. grated Romano or Parmesan cheese
Heat olive oil in a large deep non-stick skillet over medium high heat. Add chicken and cook until chicken is lightly browned, 2 to 3 minutes on each side. Remove chicken from skillet and keep warm.
Add onions and garlic to the same skillet. Cook and stir until onions begin to soften, about 3 minutes. Be careful not to burn them. Add mushrooms, zucchini and yellow pepper. Cook and stir until vegetables are tender-crisp, about 6 more minutes. Stir in herbs and cook for 1 more minute.
Add pasta sauce, wine, chickpeas and black pepper. Bring mixture to a boil. Reduce heat to medium-low. Return chicken pieces to skillet. Cover and simmer for 20 minutes. Uncover and cook an additional 10 minutes. (This will help thicken the sauce). remove from heat and let the dish stand, uncovered, for another 5 minutes to cool slightly.
Serve, topped with a sprinkling of grated Romano cheese.
I served this with green beans and broccoli.