Chicken sauté with bell peppers and goat cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: All-purpose flour
1½ Tbsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Uncooked boneless skinless chicken breast(s)
12 oz, cut into chunks
Olive oil
2 tsp, extra-virgin, divided
Orange bell pepper
2 medium, yellow, and/or red, cut into strips
Uncooked onion(s)
1 medium, thinly sliced
Garlic clove(s)
2 medium clove(s), minced
Canned tomato sauce
8 oz
Water
¼ cup(s)
Basil
¼ cup(s), sliced or torn
Soft-type goat cheese
4 Tbsp, at room temperature
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Directions: |
Directions:On a plate, combine flour, salt and pepper; add chicken and toss to coat.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned and cooked through, about 6 minutes; remove to a plate.
Heat remaining teaspoon oil in same skillet over medium-high heat.
Add peppers and onions; toss to coat.
Cover and cook, stirring occasionally, until peppers and onions are very tender and light golden, about 12 minutes.
Add garlic; sauté until fragrant, about 30 seconds.
Stir in tomato sauce and water; bring to a simmer over medium-high heat, scrapping up browned bits from bottom of pan.
Return chicken and any accumulated juices to skillet; heat through.
Remove from heat and stir in basil.
Divide evenly among 4 plates and sprinkle evenly with goat cheese.
Per serving: 1 cup chicken mixture and 1 tablespoon goat cheese |
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Number Of
Servings: |
Number Of
Servings:4 4 GREEN 3 BLUE 3 PURPLE. SmartPoints® value per serving |
Preparation
Time: |
Preparation
Time:Total Time 40 min Prep 15 min Cook 25 min Serves 4 Difficulty: Easy |
Personal
Notes: |
Personal
Notes: TIM'S "SPECIALTY"
WE MADE IT AS A TEAM FIRST DURING COVID LOCK DOWN AND THEN WE MADE IT SEPARATELY. IT WAS ALSO A HIT IN MICHIGAN DURING OUR COVID SUMMER!
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