This dish was super yummy, I think the key was the Basil. I don’t like mushy carrots, so I did not include carrots or the celery in my recipe. It was super easy to make and I am thinking of making the sauce separately for pasta because it was that good. There are 4 servings, at 4 Plus points each.  They do say you can add some whole wheat penne pasta 2/3 cups for 2 more points.

Ingredients:

 2 tsp olive oil   
   2 medium onion(s), chopped   
   1 medium carrot(s), chopped   
   1 stalk(s) (medium) celery, sliced   
   3/4 pound(s) uncooked boneless, skinless chicken breast, trimmed of all visible fat and cut into strips   
   14 1/2 oz canned crushed tomatoes   
 1 Tbsp basil, fresh, chopped or 1 teaspoon dried   
 1/2 tsp table salt   
 1/4 tsp black pepper, freshly ground   

Instructions:

Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, carrot, and celery; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the tomatoes, basil, salt, and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 10 minutes. Yields about 1 1/2 cups per serving.