Chicken with peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless skinless chicken | |
| Breasts | ||
| 2 | teaspoons | Vegetable oil |
| 1 | Sweet yellow or red pepper | |
| Chopped | ||
| 1 | Onion, chopped | |
| 2 | Cloves garlic, minced | |
| pinch | Hot pepper flakes | |
| 2 | cups | Chopped peeled tomatoes |
| Salt and pepper | ||
| ⅓ | cup | Chopped fresh basil or |
| Parsley | ||
| ¼ | cup | Slivered black olives |
| (optional) | ||
Directions
Cut chicken into bite-size pieces. In large skillet, heat oil over high heat; saute chicken for about 3 minutes or until light golden.
Remove with slotted spoon and set aside; pour off all but 1 tsp fat.
Reduce heat to medium and cook yellow pepper, onion, garlic and hot pepper flakes for about 5 minutes or until softened. Stir in tomatoes; bring to boil, stirring occasionally. Cook, stirring, for about 5 minutes or until thickened. Return chicken to skillet and season with salt and pepper to tast; cook for about 2 minutes or until chicken is no longer pink inside. Stir in basil, and olives (if using).
From Canadian Living Light & Healthy Cookbook Posted by Florence Thompson Submitted By FLORENCE THOMPSON On 11-29-94