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Ingredients
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow), sliced
– 1 cup cherry tomatoes, halved
– 1/4 cup white wine (optional)
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper, to taste
– Fresh basil leaves, chopped (for garnish)
Instructions
1. Heat oil and cook chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
2. Soften garlic and bell peppers: Reduce heat to medium. Add the minced garlic and sliced bell peppers to the skillet. Cook until the peppers are tender, about 5 minutes.
3. Add cherry tomatoes and cook: Add the halved cherry tomatoes to the skillet. Cook for an additional 2-3 minutes, until they start to release their juices.
4. Add white wine, tomato paste, and herbs: If using white wine, add it to the skillet and cook until the liquid is almost completely reduced, about 2 minutes. Stir in the tomato paste, thyme, and rosemary. Cook for 1 minute.
5. Return chicken and simmer: Add the cooked chicken back to the skillet. Stir to coat with the sauce. Simmer over low heat for 5-7 minutes, until the chicken is cooked through and the sauce has thickened.
6. Season and serve: Season with salt and pepper to taste. Garnish with chopped fresh basil leaves. Serve hot over rice, pasta, or with crusty bread.
Tips and Variations
– Use bone-in chicken thighs or legs for added flavor.
– Add some heat with red pepper flakes or sliced jalapeños.
– Substitute the white wine with chicken broth or omit for a lighter version.
– Serve with roasted vegetables or a side salad for a well-rounded meal.