4 boneless skinless chicken breasts
2 tablespoons olive oil
1 large sweet onion, sliced into thin strips
1 large green pepper, cut into thin strips
8 large mushrooms, quartered
1 large rib celery, diced
1 ½ cups gazpacho
Hot cooked rice
Heat oil in 12 inch non stick skillet.
Cook chicken over medium high heat until well browned, about 10 minutes. Set chicken aside.
In same pan, add onion, pepper, and mushrooms.
Cook uncovered over medium high heat until onions are soft, about 4 minutes, stirring occasionally.
Arrange chicken over vegetables and spoon gazpacho over.
Cover and simmer about 12 minutes or until chicken is cooked through and sauce is thickened.
Place chicken on bed of rice.
Top with vegetables and sauce.
