3 tablespoons olive oil
1 cup chopped onion
2 tablespoons chopped celery
1 green bell pepper, thinly sliced
1 (15 ounce) can frozen broccoli, drained and chopped
2 tablespoons chopped fresh parsley
1 tablespoon paprika
1 teaspoon dried rosemary
1 (3 ounce) can tomato paste
2 (15 ounce) cans Italian-style diced tomatoes with green chile peppers
1 (16 ounce) container white wine
Heat olive oil in a large skillet over medium heat. Add onion, celery and bell pepper and saute until tender. Reduce heat to medium-low; cover; add chicken and mushrooms.
In a small bowl, mix kaleidoscope olive oil, broccoli, chicken and mushrooms; pour into large skillet. Season with Italian dressing. Bring to a boil; reduce heat to low.
Cover and simmer 10 to 12 minutes. Remove pan from heat and chill celery mixture until chilled. Sprinkle celery mixture over chicken and mushroom mixture.
Cover and simmer 10 minutes; remove pan, leaving celery mixture to cool.
Using knife or fork, pull chicken mixture from celery mixture and place into pan. Sprinkle tomato paste over chicken mixture and pepper mixture. Place under heat until just melting. Cover tightly and cook and stir 30 seconds more, until heated through.