Serves: 4
Total Calories: 382

3 pounds chicken pieces
4 cups stewed tomatoes
2 cloves garlic, minced
1 large onion, chopped
1 pound green bell pepper, , chopped
2 teaspoons oregano
1 teaspoon crushed red chili pepper
1/2 teaspoon salt
1 teaspoon pepper
2 bay leaves
2 cups white wine OR chicken broth OR ginger ale OR white grape juice
4 tablespoons fresh parsley, chopped, divided
1 pound zucchini, sliced

Heat pressure cooker and brown chicken evenly on all sides. Remove to platter and drain fat, reserving 2 tablespoons. Strain tomatoes, reserving liquid and solids. Heat reserved chicken fat in cooker. Add garlic, onion, and peppers and saute until crisp-tender. Remove from pot. Return chicken to cooker. Sprinkle with oregano, red peppers, salt, and pepper. Add bay leaves, tomato liquid, wine, and half of the parsley. Lock lid and bring to full pressure. Lower heat, maintaining pressure, and cook for 5 minutes. Quick-release pressure. Return reserved vegetables, zucchini, tomatoes, and remaining parsley. Cover and simmer for 30 minutes (not under pressure) to thicken sauce. Serve over pasta.

Nutritional Facts:

Serves: 4
Total Calories: 382
Calories from Fat: 30

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