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  • Writer's pictureSarah Gearino

Spicy Chicken and Veggies in a Tomato White Wine Sauce

I am super excited to share this fantastic meal with you all! This is a great meal to have for lunch or dinner and saves very well for leftovers. Of course it is low glycemic and low fat, yet amazingly delicious! I have made believers in a few people that hate veggies and simply laugh at the idea of eating anything “healthy.” One bite of this meal made them realize that healthy eating does not have to be bland and tasteless. I am aaaaaaaaalllll about spice, but feel free to omit the red pepper flakes if spicey is not your thing. Ok, so lets start from the beginning:

  • Place raw cubed (cut up) chicken breast in a deep pot with water and 1 cup of chicken broth.

  • Bring water to a boil and cook chicken for 20-30 minutes until fully cooked through. Watch pot to ensure water does not boil over. Adjust heat as needed.

  • Chop up your veggies and garlic while the chicken is cooking.

  • Before the chicken is almost done, add oil and garlic to pan and sauté until golden brown for a few minutes, stirring a few times.

  • Add wine, stir, and simmer for about 2 minutes. Then add tomato paste, tomato sauce, and red pepper flakes and stir well for 2 minutes.Add chicken broth, spray butter, stevia, and creamer and let simmer for 2 minutes.

  • Remove chicken from liquid and drain through a strainer. Place back into deep pot. Pour the sauce mixture into the pot over the chicken. Mix well and let simmer with a lid on medium heat for 15 minutes.

  • Add the plum tomatoes, asparagus, and zucchini to the pot and mix well. Let simmer for 15-30 minutes with lid until you have reached desired texture of veggies. ENJOY!

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