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- based on Peperonata with Chicken from Annie’s Noms
- 1 T. extra virgin olive oil
- 1 lb. boneless chicken breast, cut into 1/2 inch cubes
- 1 large yellow onion, sliced thin
- 2 garlic cloves, minced
- 1 yellow bell pepper, de-seeded and cut into thin strips
- 1 green bell pepper, de-seeded and cut into thin strips
- 1 red bell pepper, de-seeded and cut into thin strips
- 2 (14.5 oz.) cans diced or crushed tomatoes (I actually used 1 can of San Marzano crushed tomatoes and 1 can of fire roasted diced tomatoes.)
- 1/2 t. sugar
- Salt and pepper to taste
- 2 T. chopped fresh basil
- 1 lb. penne pasta, cooked according to directions
View Full Recipe at Eliots Eats
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