Chicken or Tofu with Julienne Peppers

Chicken or Tofu with Julienne Peppers

This dish is great over rice, boiled new potatoes or pasta. Julienne strips are vegetables cut as thin as matchsticks, but of course you can cut them thicker. Sorry, the picture wouldn't load.

6 chicken breast halves (or two tofu cutlets, sliced into 6 pieces each)

2 T olive oil

1 C finely chopped onion

2 carrots, finely chopped

4 cloves garlic, minced

1 (14 1/2 oz.) can whole Italian style tomatoes, cut up

1 c chicken or vegetable broth

1/2 c orange juice

1 t dried rosemary, crushed

1 sweet red pepper, cut into julienne strips

1 green sweet pepper, cut into julienne strips

1 yellow pepper, cut into julienne strips

2 T snipped parsley

Sprinkle chicken with 1/4 t salt and 1/8 t pepper. In a skillet over medium heat, heat olive oil until hot. Add chicken (tofu) to skillet; cook about 10 min or until golden, turning  occasionally. Transfer chicken to a plate; reserve drippings. Add onion, carrots and garlic to reserved drippings; reduce heat to low. Cover and cook about 5 minutes or until the vegetables are crisp tender. Carefully add undrained tomatoes, broth, oj and rosemary. Add browned chicken or tofu to skillet and simmer for 30 minutes. Add julienned red, green and yellow sweet peppers to mixture. Cover and simmer for 5-10 min. more or until the peppers and crisp tender or chicken is no longer pink. Remove chicken or tofu from skillet. Ladle vegetable mixture into serving bowls; top each serving with a chicken breast or several tofu pieces. Sprinkle with parsley.