Ingredients
1.75 cups Chicken Stock1 teaspoon dried thyme, crushed1 large red onion, cut into wedges2 large carrot, cut into 1-inch pieces (about 1 1/2 cups)1 large green pepper, cut into wide strips3 plum tomato, cut into quarters2 cups mushroomscut in half (about 6 ounces)1 pound skinless, boneless chicken breast halves, cut into cubes2 cups hot mashed potatoes
Instructions
Heat the oven to 450°F.Stir the stock, thyme, onion, carrots, pepper, tomatoes, mushrooms and chicken in a shallow roasting pan.Roast for 30 minutes or until the chicken is cooked through and the vegetables are tender, stirring once halfway through roasting. Serve the chicken mixture over the potatoes.
