Chicken sauté with bell peppers and goat cheese
This wonderful mixture of chicken, sautéed bell peppers and onions in tomato sauce, is topped with tangy bits of goat cheese. Fresh basil elevates the flavor and makes this a fragrant, herb-forward dish. The chicken is coated in flour which is the secret to its beautifully browned exterior and the flour also aids in thickening the sauce. We used red bell peppers and cook them and the onion until just slightly firm for great texture, but you can use a combination of red, yellow and orange ones if you prefer. It's super served as is or spooned over cooked spaghetti squash, zucchini noodles, or riced cauliflower.
¼ tsp, freshly ground
Uncooked boneless skinless chicken breast(s)
12 oz, cut into chunks
2 tsp, extra-virgin, divided
Orange bell pepper(s)
2 medium, yellow, and/or red, cut into strips
1 medium, thinly sliced
2 medium clove(s), minced
Canned tomato sauce
¼ cup(s), sliced or torn
Soft goat cheese
4 Tbsp, at room temperature
- On a plate, combine flour, salt and pepper; add chicken and toss to coat.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned and cooked through, about 6 minutes; remove to a plate.
- Heat remaining teaspoon oil in same skillet over medium-high heat. Add peppers and onions; toss to coat. Cover and cook, stirring occasionally, until peppers and onions are very tender and light golden, about 12 minutes.
- Add garlic; sauté until fragrant, about 30 seconds. Stir in tomato sauce and water; bring to a simmer over medium-high heat, scrapping up browned bits from bottom of pan.
- Return chicken and any accumulated juices to skillet; heat through. Remove from heat and stir in basil. Divide evenly among 4 plates and sprinkle evenly with goat cheese.
- Per serving: 1 cup chicken mixture and 1 tablespoon goat cheese