ROMA'S SKILLET CHICKEN, a freezer dinner

I found this recipe on SavingDinner.com a while back and tried it once fresh. Yummy!

I'm pretty sure this would be great frozen on a week night and easy too.

ROMA'S SKILLET CHICKEN
Serves 6

6 boneless skinless chicken breast halves
1 tablespoon olive oil
2/3 cup low sodium chicken broth
1/3 cup white wine (or chicken broth)
2 cloves pressed garlic
1 (28-oz.) can drained whole tomatoes
2 sliced green bell peppers, seeded and deribbed
1 (8-oz.) can drained sliced mushrooms
1 tablespoon rosemary, crumbled

TO ASSEMBLE:
In a one gallon freezer bag, write ROMA'S SKILLET CHICKEN and the date you assembled it on the bag with a Sharpie marker (won't run in the freezer). In this same bag, place the chicken, oil, broth, wine, garlic, tomatoes, mushrooms, peppers and rosemary. Seal the bag and gently shake to mix. Open the bag; gently and carefully squeeze the bag to remove excess air. Seal the bag.

BEFORE YOU COOK:
Defrost your freezer meal the night before in your fridge. If you don't have a full thaw at cooking time, place the bag in a sink of cold water (do not use hot water!) to speed-thaw your food safely.

COOKING DAY INGREDIENTS AND DIRECTIONS:
2 tablespoons cornstarch
2 tablespoon water

Place contents of freezer bag into a large skillet or Dutch oven. Bring to a boil and then let simmer for about 20-25 minutes or until chicken is cooked through.

During the last five minutes of cooking time, mix together cornstarch and water into a smooth thin paste. Pour into the skillet, stir and allow sauce to thicken for about five minutes.

Per Serving: 223 Calories; 4g Fat; 31g Protein; 14g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 310mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 4

SERVING SUGGESTIONS: Serve with a side of fettuccine tossed with some olive oil and a little Parmesan cheese. Add a big spinach salad and you've got dinner!