Chicken Wine Primavera with Pasta or Rice Recipe

Another great use of leftover roasted chicken! If I have any leftovers they do not go to waste, this was what we did with the roasted chicken leg leftovers pulled the meat off the bone, you can do this with any chicken leftover or fresh sauteed pieces you like. This is a great healthy dish that will feed lots of people. In this economy, healthy and inexpensive and delicious,
 is hard to come by. Enjoy!

2 boneless chicken breast cut into chunks or use leftover roasted chicken around 2 cups

3 small zucchini cuts into chunks

1 small can  or 1 cup fresh green beans

1 green bell pepper cut into slices

2 cloves fresh minced garlic

1/2 teaspoon each basil and oregano

1 8 oz package fresh or small can of mushrooms

1 small can 14.5 oz or 2 cups fresh tomatoes diced

1 small  6 oz can tomato paste

Optional: red pepper flakes and grating cheese

Burgundy wine filled to the top of one emptied tomato paste can or 2/3 cup wine

Boiled rice or pasta of choice using package directions set aside keep warm

If you are not using leftover chicken, saute the chicken in a large saucepan over medium heat with 2 tablespoons olive oil until browned. Season with salt pepper and 1/2 teaspoon garlic powder. Add  freshly minced garlic and cook around 3 to 4 minutes. In the same pan, stir in the tomato paste with wine with diced tomatoes stir. Add 1 can of water using the diced tomato empty can. Add all vegetables, spices and herbs. Cook until vegetables are soft around 45 minutes. Serve poured over  cooked rice or favorite cooked pasta with red pepper flakes and grating cheese. We love to serve this with percetelli broken up pasta.