2 lb boneless skinless chicken breasts (save time by using already cut into tenders)
Pepper & salt to taste
1 tsp oregano
3 cans diced/stewed tomatoes
2 cups Kraft Shredded Mozzarella
Optional: 2 cups buttery saluted mushrooms
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Let's Make It
First cut green peppers (the larger = the more rustico), onion, and garlic. Add onions and garlic to an olive oiled pan and sweat for about 2 minutes. Next add chicken tenders, pinch of pepper, and pinch of oregano. Cook only until no longer pink.
Add tomatoes and sauteed onions (optional), and green peppers. Cover and cook on medium/low heat for at least 4 hours. The more this cooks, the more tender the chicken and thicker the sauce. Stir occasionally.
Just prior to serving, top with Kraft Shredded Mozzarella.