FOOD FOR THE SOUL – Chicken, Peppers & Onions

Recipe by CHEF BEVERLY LEE
Serves 4

6-7 boneless, skinless chicken
breasts or thighs
¾ cup Italian salad dressing
1 tbsp dry sweet basil
2 tsp salt (plus more to taste)
1 tsp pepper (plus more to taste)
2 tbsp olive oil
2 red bell peppers, sliced
2 yellow onions, sliced
½ tsp dried oregano
½ cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tbsp tomato paste
¼ cup marsala wine
1 (15-ounce) can diced tomatoes
¼ tsp red pepper flakes (optional)

Although I do enjoy the beloved Italian dish of sausage, peppers and onions, this easy and flavorful twist on the classic recipe is a “remix” that holds special appeal for all those who love chicken. Bon appetit!

Place the first five ingredients together in a zippable bag, then allow them to sit in the refrigerator for at least four hours or overnight.

Preheat oven to 400 degrees F. Place chicken on a baking sheet lined with parchment for easy cleanup. Bake for 12 minutes or until done, then remove from oven to allow resting.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and sauté for three minutes, then add the peppers, a pinch of salt, and pepper and cook until just tender — about five minutes. Add the oregano, basil and garlic and cook two more minutes. Chop the chicken breast into strips and add to the pan to warm.

Add the tomato paste and stir, then add the marsala wine, diced tomato and pepper flakes (optional). Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.

To serve, place over your favorite pasta and enjoy!