chicken scarparello

Ingredients

– 4 boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 large bell peppers (any color), sliced
– 2 large onions, sliced
– 4-6 garlic cloves, minced
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 2 tbsp olive oil
– 2 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1/2 cup grated Pecorino Romano or Parmesan cheese (optional)
– Red pepper flakes, for some heat (optional)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Add the sliced onions and bell peppers to the skillet and cook until they start to soften, about 5 minutes.
4. Add the minced garlic to the skillet and cook for an additional minute.
5. Add the white wine (if using) and chicken broth to the skillet, scraping up any browned bits from the bottom.
6. Bring the mixture to a simmer and cook until the liquid has reduced by half, about 2-3 minutes.
7. Stir in the dried oregano, basil, salt, and pepper.
8. Add the cooked chicken back to the skillet and toss to coat with the sauce.
9. Serve the chicken hot, topped with chopped parsley, basil, and Pecorino Romano or Parmesan cheese (if using).
10. Add some red pepper flakes on top for some heat (if desired).

Tips

– Use high-quality ingredients, such as fresh vegetables and good-quality cheese.
– Don’t overcook the chicken or the vegetables.
– Adjust the amount of garlic and red pepper flakes to your taste.
– Serve with crusty bread or over pasta or rice for a filling meal.