Cheesy Chicken Skillet with Tomato Sauce, Arugula & Olives

Cheesy Chicken Skillet

with Tomato Sauce, Arugula & Olives

Group Created with Sketch. 35 min
WW™ Approved Carb Conscious 600 Calories Or Less i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving
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In this hearty, Italian-inspired dish, seared chicken breasts (coated with melty mozzarella) simmer in a robust tomato sauce flavored with garlic, roasted red peppers, and a traditional blend of herbs. You'll top it off with a layer of peppery arugula for a fresh, vibrant finish.
10 green SmartPoints® per serving
7 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

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ingredients
Cheesy Chicken Skillet with Tomato Sauce, Arugula & Olives
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 14-Oz Can Whole Peeled Tomatoes
  • 2 cloves Garlic
  • 1 oz Pitted Niçoise Olives
  • 2 oz Arugula
  • 1 oz Pickled Goathorn Peppers
  • 4 oz Fresh Mozzarella Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 oz Sliced Roasted Red Peppers
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Roughly chop the roasted peppers, pickled peppers, and olives.  Place the tomatoes in a large bowl; gently break apart with your hands. Tear the mozzarella into bite-sized pieces.

Brown the chicken
2 Brown the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a medium pan (nonstick or cast iron, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 4 minutes per side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the sauce
3 Make the sauce

To the pan of reserved fond, add the chopped garlic, chopped roasted peppers, and remaining Italian seasoning (if the pan seems dry, add a drizzle of olive oil). Cook, stirring constantly, 1 to 2 minutes, or until sightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Taste, then season with salt and pepper if desired.

Finish & serve your dish
4 Finish & serve your dish

Add the browned chicken to the pan of sauce. Evenly top with the chopped pickled peppers, chopped olives, and mozzarella pieces. Loosely cover the pan with foil and cook 7 to 9 minutes, or until the cheese is melted and the chicken is cooked through.* Turn off the heat. Serve the finished chicken and sauce topped with the arugula and a drizzle of olive oil. Enjoy!

*An instant-read thermometer should register 165°F.

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Roughly chop the roasted peppers, pickled peppers, and olives.  Place the tomatoes in a large bowl; gently break apart with your hands. Tear the mozzarella into bite-sized pieces.

2 Brown the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a medium pan (nonstick or cast iron, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 4 minutes per side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Brown the chicken
Make the sauce
3 Make the sauce

To the pan of reserved fond, add the chopped garlic, chopped roasted peppers, and remaining Italian seasoning (if the pan seems dry, add a drizzle of olive oil). Cook, stirring constantly, 1 to 2 minutes, or until sightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Taste, then season with salt and pepper if desired.

4 Finish & serve your dish

Add the browned chicken to the pan of sauce. Evenly top with the chopped pickled peppers, chopped olives, and mozzarella pieces. Loosely cover the pan with foil and cook 7 to 9 minutes, or until the cheese is melted and the chicken is cooked through.* Turn off the heat. Serve the finished chicken and sauce topped with the arugula and a drizzle of olive oil. Enjoy!

*An instant-read thermometer should register 165°F.

Finish & serve your dish