Our first meal uses chicken breasts and brightly colored bell peppers with Italian seasonings. You’ll note that we have you slice the chicken in half and you may wonder why. The answer is two-fold. First, it cuts the cooking time, and second, it keeps the chicken tender. Try this with other recipes; you won’t be disappointed. We served this with small new potatoes, but there is plenty of sauce, so try it with your favorite pasta.
1/2 tablespoon olive oil
1 medium onion, sliced thin
1/2 red bell pepper, seeded and sliced into skinny strips
1/2 yellow bell pepper, seeded and sliced into thin strips
1 14 1/2-ounce can no salt added diced tomatoes, drained well
1/8 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons chopped Italian parsley
1/2 cup chopped fresh basil
3 tablespoons chopped kalamata olives
4 4-ounce boneless, skinless chicken breasts cut in half horizontally
Heat the oil during a non stick pan and add the onions. Sauté for 10-15 minutes stirring frequently; they turn golden over medium low heat. Increase heat and add the bell pepper strips; sauté until tender, about 10 minutes.
Add the tomatoes, salt and pepper; cook for 3 minutes to evaporate any juices that accumulate. Stir in the herbs and olives. Transfer the sauce to a bowl to keep warm.
Wipe the pan with a towel and heat up. Sauté the chicken breasts over medium-high heat until browned; then turn to brown the other side. Cook for about 3minutes on each side.
Add the tomato-pepper mixture back to the pan and reheat for a minute.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.