#3640 - Italian Chili

(by Shirley McNevich)

1 rib of celery (chopped)
1 onion (chopped)
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1 TBSP canola oil
1/4lb. Italian sausage (loose/crumbled - more if you wish)
1 - 15oz. can Italian stewed tomatoes
1 cup canned kidney beans (drained and rinsed - more if you wish)
1 cup water
5 TBSP Hunt's tomato paste
3/4 tsp. chili powder (optional)
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
shredded cheese (your choice of type)

In a skillet add canola oil, chopped celery, chopped onions, chopped green bell peppers and chopped red bell peppers - cook/stir over medium heat until vegetables are tender, then set aside. In a Dutch oven add crumbled sausage--cook/stir until sausage is browned, then drain off any grease. Add vegetable mixture, stewed tomatoes, kidney beans, water, tomato paste, chili powder, salt and pepper to the sausage--cook/stir until mixed and boiling. Once boiling, turn heat back to simmer. Simmer for 20-30 minutes or until thickened. Serve in bowls and sprinkle shredded cheese over the top of each bowl when serving.

#2851 - Italian Tomato Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breast halves
salt and pepper
2 - 15oz. cans Italian style stewed tomatoes
2 TBSP cornstarch
1/2 tsp. oregano
1/2 cup shredded mozzarella cheese

Salt and pepper each side of each chicken breast, then place them in a greased 9 x 13 glass baking dish. Cover with foil and bake at 425 degrees for 30 minutes or until chicken is no longer pink inside. Remove from oven--remove foil and drain off any liquid in the dish. In a saucepan add both cans of stewed tomato and oregano--stir. Slowly add cornstarch--cook/stir over medium heat until mixture thickens. Pour tomato mixture over the chicken breasts--bake uncovered at 425 degrees for 15 minutes. Remove from oven, sprinkle the mozzarella cheese all over the top and bake uncovered at 425 degrees for a few more minutes until the cheese melts.