"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jess's Chicken and Peppers in Sauce Recipe

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This recipe for Jess's Chicken and Peppers in Sauce, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Thursday, April 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts, cubed
1 large red bell pepper, sliced (not too thin)
1 large yellow bell pepper, sliced same
1 medium green bell pepper, sliced same
1 large white onion, diced
4 cloves garlic, minced
2 cans crushed tomatoes
1/2 cup white wine
1 cup water
4 tbsp evoo
grated locatelli cheese
fresh basil, torn with hands, about 1/4 cup
salt and pepper

1lb. farfalle (bow tie) pasta, cooked al dente

Directions:
Directions:

Heat a medium saucepan and add the evoo. Add the chicken and cook on medium high till nicely browned and there are bits of chicken sticking to the bottom of the pan. Add all the vegetables and the garlic---cook till veggies are slightly soft. Add the wine. Cook for 3 minutes. Add the crushed tomatoes and the water. Season with salt and pepper and a bit of crushed red pepper if desired. Cover and simmer slowly for about an hour or till chicken is very tender
Cook pasta till al dante
Serve the chicken and peppers in sauce over the pasta. Top with grated cheese and the torn fresh basil
Serve with a nice crusty garlic bread

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
This is my daughter's favorite pasta dish. Now that she is becomming such a great cook, she actually prepares the dish better than me. It's easy to make great creations when you love what you're doing!

 

 

 

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