1/6 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 lb rotisserie chicken (shredded)
1 cup chicken stock
2 tbsp olive oil
8 oz. cremini mushrooms (diced)
1/2 onion (diced)
1 red bell pepper (diced)
14 oz. can diced tomatoes
1/2 cup red wine
1/2 tsp rosemary
4 garlic cloves (minced)
2 tbsp tomato paste
1 tsp oregano
In a skillet over medium heat, add and mix 1 tbsp olive oil and diced mushrooms.
Cook until mushrooms are brown.
Once brown, remove from heat and set aside on a seperate plate.
In the same skillet over medium heat, add and mix 1 tbsp olive oil, diced onions, and diced peppers.
Cook until onions are soft and slightly golden.
Once golden, mix in tomato paste and continue to cook for a couple minutes.
Once done, mix in garlic, oregano, and rosemary.
Once mixed, add in red wine and continue to cook until a littler bit of the wine has evaporated.
Once some of the wine has evaporated, mix in chicken stock and diced tomatoes.
Continue to cook and mix for a couple minutes.
Once done, add the rotisserie chicken and mushrooms on top.
Cover the skillet and continue to cook for around 8-10 minutes or until your liking.
Evenly divide recipe into 6 servings to come as close as possible to the given macros.