Italian skillet chicken

I am trying not to be too frustrated. I only lost 2 pounds this week and I worked soooo hard. I have been running everyday and watching my "points". I am hoping I will have a better number next week! Here is my latest "new" recipe I made. I tried it just as it is but I thought it needed more so I added on can of tomato sause.


2 tsp olive oil
2 medium onion(s), chopped
1 medium carrot(s), chopped
1 stalk(s) celery, sliced (medium)
3/4 pound(s) uncooked boneless, skinless chicken breast, trimmed of all visible fat and cut into strips
14 1/2 oz canned crushed tomatoes
1 Tbsp basil, fresh, chopped or 1 teaspoon dried
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
Instructions
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, carrot, and celery; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the tomatoes, basil, salt, and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 10 minutes. Yields about 1 1/2 cups per serving.
Notes
Whole-wheat penne makes a nice accompaniment to this dish (2/3 cup cooked penne for each serving will increase the PointsPlus™ values by 2)
I added 8oz can of Red Gold Tomato Sauce for a little more tomato taste.