Chicken sauté with bell peppers and goat cheese
¼ tsp, freshly ground
uncooked boneless skinless chicken breast(s)
12 oz, cut into chunks
2 tsp, extra-virgin, divided
orange bell pepper
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-type 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