Peperonata with Chicken

Based on a Southern Italian side dish of sweet bell peppers with onions and garlic melted in olive oil and blended with tomatoes and garden fresh herbs, this dish is paired with chicken breasts.  The featured bell peppers are readily available in summer and fall. (604 calories per serving, serves 2)

Ingredients:

¼ cup olive oil
6 garlic cloves, sliced thinly
1 sweet onion, sliced in thin strips
3 sweet bell peppers, sliced in thin strips
1 chicken breast (8-10 ounces), sliced in about 6 pieces
½ cup tomatoes, pureed
3 San Marzano tomatoes, chopped
1 tablespoon fresh basil, finely chopped
1 teaspoon fresh oregano, finely chopped
1 teaspoon lemon juice (squeezed fresh onto dish)

Directions:

Heat olive oil on medium-high heat in a Dutch oven, or like deep pan, and cook garlic, stirring until it starts to turn golden.

Chicken Peperonata - Garlic in oil

Add onion strips and stir for 2 more minutes.

Reduce heat to medium and add sweet pepper strips and cook for 8 minutes, stirring occasionally.

Chicken Peperonata - With onions and peppers

Add chicken to cooking pan and cook for an additional 12 minutes, or until chicken is cooked, stirring occasionally.

Chicken Peperonata - With chicken

Add tomatoes (diced and pureed), basil, and oregano to cooking pan and cook for an additional 10 minutes, stirring occasionally to integrate flavors.

Chicken Peperonata - With tomatoes and herbs

Serve with a squeeze of fresh lemon juice to brighten up.

 

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