1 1/2 pounds boneless skinless chicken breasts (I used 3), cut into 1-inch pieces
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon dry white wine
1 1/2 cups water
2 celery stalks, chopped
1 green bell pepper, chopped
1 cup shredded Cheddar cheese
First, heat the olive oil in a large skillet, and then add the chicken pieces. Cook until they are a light tan color.
Then add the garlic and cook for about 3 more minutes. Next, sprinkle the chicken pieces with the salt and pepper. Cook another full minute, and then add wine and water.
Cover and simmer, stirring occasionally until cooked completely. This should take about about 20 minutes.Preheat the oven to 425 degrees, and blanch the celery and green peppers until soft. Drain and discard the liquid.
After the chicken is done cooking, drain it, keeping 1/2 cup of the liquid.Mix the chicken, vegetables, and leftover liquid together, and pour into a pie pan. Then sprinkle with cheddar cheese and bake for 20 minutes.
Mom - It was yummy, but I sure do miss the crust.
Dad - It was pretty good, but it needs a little more. (Like the crust.)
For dessert we had 2 scoops of some "Carb Smart" vanilla ice cream.