Chicken Sauté with Peppers and Goat Cheese

By á-70803

Ingredients

• 1 1/2 Tbsp all-purpose flour
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 12 oz uncooked boneless skinless chicken breast(s), cut into chunks
• 2 tsp olive oil, extra-virgin, divided
• 2 medium orange bell pepper, yellow, and/or red, cut into strips
• 1 medium uncooked onion(s), thinly sliced
• 2 clove(s) (medium) garlic clove(s), minced
• 8 oz canned tomato sauce
• 1/4 cup(s) water
• 1/4 cup(s) basil, sliced or torn
• 4 Tbsp soft-type goat cheese, at room temperature

Preparation

Step 1

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; crumble goat cheese over top. Yields about 1 cup per serving.