I just made this tonight and it was sooo yummy...It is a version of chicken cacciatore.

1 (2 1/2lb-3lb) chicken, cut into 8 pieces and skinned (I was stupid and tried to actual cut a whole chicken into parts... sooo much easier to just buy the parts pre-cut)

1/2 tsp salt
1/4 pepper
3 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 assorted colored bell peppers, chopped
1/4 lb fresh mushroom, sliced
1 celery stalk, chopped
1 (1-pint) container refrigerated fresh tomato pasta sauce (I couldnt find this so i used 1 jar of Prego's organic mushroom past sauce)

SPrinkle the chicken with salt & pepper. Heat 2 tsps of oil in large nonstick skillet over medium hear. Add the chicken and cook until browned 3-4 minutes on each side. Transfer chix to a plate and set aside.

Heat the remaining 1 tsp of oil and in the same skillet over med-high heat. Add the onion & garlic, stirring occasionaly until softened about 3 minutes. Add the peppers, mushrooms, & celery. Cook, stirring occasionaly, until soft, about 5-6 minutes. Return the chicken to the skillet, and the pasta sauce and stir to coat. Bring the mixture to a boil. Reduce heat and simmer, covered until the chicken is cooked through and the veggies are tender, about 20 minutes.

serves 8
1 piece of chicken w/ 1/2 cup veggies & sauce
4 WW points