Hello all, 
We have made it to Florida.  We are still settling in but getting there.  I have found a fabulous gym!  (24/7 Fitness) and scoped out all of the grocery stores.  They have an amzing Farmers Market right up the street where I am getting all my locally grown fruits and vegetables.  Here is a recipe I am making for dinner tonight.  
Hope you enjoy!






Ingredients


1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat


Salt and freshly ground black pepper


2 tablespoons (2 turns around the pan) extra-virgin olive oil


1/2 teaspoon crushed red pepper flakes


2 portobello mushroom caps, halved crosswise and thinly sliced

1/2 cup peppers (colorful) chopped


4 cloves garlic, crushed and minced


1/2 cup onions chopped


1 (28-ounces) can crushed tomatoes


A handful flat-leaf parsley, chopped


Directions
Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.

Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, vegtables, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook vegtables 5 minutes or until mushrooms are dark, tender and have given off their juices. , then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. 


Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.


I am serving this recipe with Spanish Brown Rice but you can serve with pasta or alone.