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Ingredients

• 1 package boneless, skinless chicken breasts (1-1 1/3 pounds), diced
• Coarse salt and black pepper
• 1/2 teaspoon crushed red pepper flakes
• 3-4 tablespoons extra virgin olive oil (EVOO)
• 2 russet potatoes, peeled and cubed into 1-inch squares
• 4 portobello mushroom caps or 16 crimini mushrooms, sliced or chopped
• 4 ribs celery hearts, chopped
• 1 medium onion, peeled and quartered lengthwise, then thinly sliced
• 1 red bell pepper, seeded and quartered lengthwise, then thinly sliced
• 4 cloves garlic, chopped
• 1/2 cup dry Italian red wine (eyeball it)
• 1 can diced tomatoes (15 ounces)
• 1 can fire-roasted crushed tomatoes (28 ounces)
• 2 cups chicken stock
• 3 tablespoons fresh rosemary (3-4 sprigs), finely chopped
• 1 cup basil or arugula or baby spinach leaves, shredded or torn
• Grated Parmigiano Reggiano or Romano cheese, to pass at table
• Crusty bread, to pass at the table

Description

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