• 2 tsp. olive oil
• 2 tsp. unsalted butter
• 1-1/2 lbs. boneless skinless chicken breast halves
• 2 carrots, peeled and cut into thin strips
• 1 medium leek, washed, trimmed and cut into thin strips
• 1 red bell pepper, seeded and cut into thin strips
• 2 cloves garlic, crushed
• 1/2 cup recipe-ready crushed tomatoes

Heat oil and butter in a large skillet over medium high heat. Sauté chicken breasts 4-5 minutes per side, turning occasionally, until chicken is opaque throughout. Transfer to a platter and keep warm. Add carrots to skillet and sauté over medium heat 1 minute. Add leek, bell pepper, and garlic and sauté another minute. Stir in tomatoes and any juices from platter. Simmer 2 minutes or until vegetables are tender. Season with salt and pepper to taste. Serve vegetables over chicken.

Per serving: calories 263, fat 6.5g, 23% calories from fat, cholesterol 104mg, protein 40.5g, carbohydrates 9.3g, fiber 2.1g, sugar 3.2g, sodium 183mg, diet points 5.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 5.1

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The recommended wines are: White Zinfandel, Chardonnay, or Sauvignon Blanc.