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Chicken Sofrito (Stir-Fried)

Chicken Sofrito (Stir-Fried) 2 teaspoons of Olive oil, divided 1/2 cup of finely chopped onion 1/4 cup of finely chopped green bell 2 Garlic cloves, minced 1 1/4 cup of drained canned Italian tomatoes, finely chopped 3/4 cup of water 1/2 cup of  Sliced mushrooms 1 ounce Julienne-cut Canadian-style bacon 2 tablespoons of Sherry 1 package of  instant chicken broth 1 teaspoon of  Oregano leaves 1/4 teaspoon each of salt and black pepper 1/8 teaspoon of ground red pepper 9 ounces of Skinned and boned chicken, cut into 3 1/2-inch strips 4 Pimiento stuffed green 1/2 ounce of Shelled almonds, lightly In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes. While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini