I made this last week & it's really good. It reminds me of chicken creole or cacciatore, but it's different.
Makes: 4 servings
Prep: 15 minutes
Cook: 15 minutes
2 tablespoons olive oil
4 cloves garlic, sliced
1 can (28 ounces) whole tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
1 large red sweet pepper, seeds removed, cut into 1/4-inch slices
1/2 large sweet onion, peeled and cut into 1/4-inch slices
4 hot cherry peppers, cut in half, seeds removed
1/2 pound orzo, cooked following package directions
Grated Parmesan cheese, optional
1. Heat oil in a large skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes, until lightly browned and fragrant. Stir in tomatoes with liquid, salt and pepper. Break up tomatoes with the back of a wooden spoon. Cook over medium-high heat for 3 minutes, stirring occasionally.
2. Add chicken, sweet peppers, onion and cherry peppers. Cook over medium-high heat, covered, for 5 minutes. Turn chicken over and stir peppers and onion. Cook for an additional 5 minutes or until internal temperature of the chicken registers 160° on an instant-read thermometer.
3. Serve with cooked orzo. Sprinkle with grated cheese, if desired.