• 6 large skinless chicken thighs (about 2 pounds)
• ¼ teaspoon salt
• 2 tablespoons olive oil
• 1 10-ounce package white mushrooms, cleaned and quartered
• 2 small green bell peppers, seeded and diced
• 1 medium onion, chopped
• 2 cloves garlic, sliced
• 2 14-ounce cans diced tomatoes with basil, garlic and oregano
• ½ cup red wine or water
• 1 teaspoon fresh rosemary, chopped
• ¼ teaspoon red pepper flakes
• 1 pound whole-wheat spaghetti, cooked

1. Remove skin from chicken and discard. Season chicken with salt.
2. Heat 1 tablespoon of the oil in a large, deep covered sauté pan over medium-high heat. Add chicken and brown, meaty-side down, 3 minutes. Turn chicken over and continue to cook 1 minute. Remove to plate.
3. Reduce heat to medium. Add remaining tablespoon oil to pan and add mushrooms, green peppers and onion. Cook, stirring occasionally, 5 minutes until softened. Add garlic and cook 1 more minute. Stir in tomatoes, wine or water, rosemary and red pepper flakes. Bring to a simmer. Add chicken, cover and simmer 15 minutes. Uncover and continue to cook 10 minutes, until chicken is cooked through and tender. Serve over whole-wheat spaghetti.

8 servings