Tuskinny chicken

1 tbsp olive oil
12 boneless, skinless chicken thighs (about 21/4 lbs/1kg)
1 1/2 cups coarsely chopped red onions
2 tsp minced garlic
3 cups sliced mushrooms
1 medium zucchini, sliced
1 large yellow bell pepper, sliced
2 tbsp each minced fresh basil leaves, fesh oregano leaves, and fresh rosemary (1 1/2 tsp dry)
1 jar (22 oz) your favorite tomate pasta sauce
1/2 cup dry white wine
1 cup canned chickpeas or white kidney beans, drained and rinsed
1/4 tsp freshly ground black pepper
1/4 cup grate romano or parmesan chese

- heat olive oil in a large (14 inch), deep, non-stick skillet over medium-high heat. Add chicken thighs. Cook until chicken is lightly browned, 2 to 3 minutes on each side. Remove chicken from skillet and keep warm.
- add onions and garlic to the same skillet. cook and stir until onions begin to soften, about 3 minutes. Be careful not to burn them. Ad dmushrooms, zucchini, and yellow pepper. Cook and stir until vegetables are tender-crisp, about 6 more minutes. Stir in chopped herbs and cook for 1 more minute.
- Add pasta sauce, wine, chickpeas, and black pepper. Bring mixture to a boil. Reduce heat to medium-low. Return chicken pieces to skillet. Cover and simmer for 20 minutes. Uncover and cook an additional 10 minutes (this will help sauce to thicken). Remove from heat and, i fyou have the patience, let dish stand, uncovered, for another 5 minutes to cool slightly.
- serve in shallow bowls, topped witha sprinkling of cheese.

Makes 6 servings

8 points