Here is a great dinner idea for the month!

Try out this delicious and hearty recipe.

INGREDIENTS

• 6 chicken thighs (or on the bone), skinned and trimmed
• Olive oil spray
• 1 large red bell pepper, chopped
• 1 cup mushrooms, chopped
• ½ onion, chopped
• 2 garlic cloves, finely chopped
• 1 (28-ounce) can crushed tomatoes
• ¼ cup fat-free chicken broth, more if needed
• 1 teaspoon dried oregano leaves
• ¼ cup fresh chopped basil leaves
• Kosher salt and freshly ground black pepper
• 6 cups cooked whole wheat pasta

DIRECTIONS

1. Season chicken with kosher salt and pepper.

2. In a large heavy sauté pan, heat the pan over a medium-high flame and spray with cooking oil.

3. Add the chicken pieces to the pan and sauté just until brown, about 3-4 minutes per side. Set aside.

4. Add the peppers, onion and garlic to the pan and sauté over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes. Season with salt and pepper.

5. Add the tomatoes, chicken, broth and oregano. Cover, then bring the sauce to a simmer.

6. Continue simmering over low heat until the chicken is tender, about 35-45 minutes.

7. Add the chopped basil 5 minutes before sauce is done.

8. Serve over 1 cup pasta.

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 1 cup pasta with ¾ cup sauce and 1 thigh, Calories: 288, Fat: 4.5 g, Carb: 43 g, Protein: 22.5 g, Fiber: 7.5 g; Exchanges: 2 starches, 1 vegetable, 2 meats.

Source: https://www.skinnytaste.com