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4
1
1
2 tablespoons
2
1
1 teaspoon
1 teaspoon |
boneless, skinless chicken breasts
green or red pepper
small yellow onion
olive oil
cloves garlic
15-ounce can chopped tomatoes
dried oregano
dried basil
salt and pepper
parmesan cheese |
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Method :
Cut the chicken breasts in half
lengthwise. Use the food processor to cut the
pepper and onion into a medium dice. In a large nonstick skillet, heat the
olive oil over medium-high heat and sauté the chicken breasts for
about 3 minutes on each side, until browned. Add the pepper, onion, and garlic and
sauté 3 to 4 minutes until the vegetables start to soften. Add the tomatoes (in the juice),
oregano, and basil. Cover and simmer gently for 10-12
minutes until the pepper and onion are soft but not mushy, and the
sauce starts to thicken somewhat. Season with salt and lots of black
pepper, and serve with Parmesan cheese over pasta.
Serves 4
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