Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breast, thinly sliced ((about 2 small-medium chicken breasts))
  • Salt & pepper (, to taste)
  • 2 tablespoons chili powder
  • 2 tablespoons vegetable oil
  • 2 green bell peppers (, seeds removed and thinly sliced)
  • 1 onion (, thinly sliced)
  • 3 garlic cloves (, minced)
  • 1 or 2 14 oz cans fire roasted diced tomatoes ((see notes))
  • 2 tablespoons freshly grated Parmesan cheese

Instruction

  • In a large bowl, combine the chicken breast, salt, pepper, and chili powder and mix well.
  • Heat the vegetable oil in a large skillet, and add the seasoned chicken to the skillet in a single later. Cook for 7-10 minutes over medium heat, stirring every few minutes.
  • Add the sliced bell peppers, sliced onion, and minced garlic cloves, and stir well. Add the diced tomatoes (including the liquid - see notes!) and stir. Cover with a lid and allow to stew for about 5 minutes, or until the peppers are cooked to your liking and the chicken is fully cooked. Stir well and remove from heat. Serve hot, spooning the extra tomato sauce over pasta, rice, polenta, or your favorite side dish. Top with freshly grated Parmesan.