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1 pound red-skinned potatoes — cut in 3/4″

2 cups sliced celery — divided

1/2 cup celery leaves, chopped — divided

1 tablespoon vegetable oil

12 ounces boneless skinless chicken breast

cut into 1″ ieces 1 cup red bell pepper — chopped

3 tablespoons tomato paste

1/2 teaspoon dried rosemary leaves — crushed

1/2 teaspoon sugar

1/4 teaspoon black pepper

salt

Bring 1 qt. water to a boil in med. saucepan over high heat. Add potatoes, 1 cup celery and 1/4 cup celery leaves. Reduce heat to med.; simmer, covered 7-8 min. or until potatoes are tender. Drain, reserving cooking liquid and vegetables separately. Heat oil in large nonstick skillet over med.-high heat. Add chicken, bell pepper and remaining 1 cup celery. Cook, stirring constantly, 6-7 min., or until chicken is no longer pink. Stir in tomato paste, rosemary, sugar, black pepper and 2 cups reserved celery liquid. Bring to a boil; cook until sauce thickens, about 4 min. Add reserved potatoes and celery. Season to taste with salt. Sprinkle with remaining celery leaves.

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