Greek-Style Stewed Chicken (AHA Low-Fat, Low-Cholesterol Cookbook, p. 163)

This would be great with about 3 cups of penne added to the recipe at the end. Nice flavor!

Ingredients:
1 LB chicken breast tenders
1 tsp olive oil
1 medium green bell pepper, cut in 1-inch strips
2 medium shallots, quartered
1 14.5-ounce can diced tomatoes, undrained
1/2 cup chicken broth
1/4 cup kalamata olives, coarsely chopped
1 tsp dried oregano, crumbled
1 tsp grated lemon zest
2 tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground cinnamon

In a large nonstick skillet, heat the oil over medium-high heat. Cook the chicken for 2 minutes each side.

Stir in bell pepper and shallots. Cook for 2 to 3 minutes, or until the vegetables are tender-crisp, stirring occasionally.

Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer, covered, for 25 to 30 minutes, or until the chicken is no longer pink in the center.

Optional - Stir in 3 - 4 cups cooked penne.