Recipe: Bell Pepper-Rosemary Chicken

Cookbook

Bell Pepper-Rosemary Chicken

Makes 4 servings

Bell Pepper-Rosemary Chicken 2 tablespoons olive oil, divided
12 ounces boneless skinless chicken breast halves,
   cut into 2-inch-long by 3/8-inch-wide strips
1 yellow bell pepper, cut into
   3-inch-long by 3/8-inch-wide strips
1/2 green bell pepper, cut into
   3-inch-long by 3/8-inch-wide strips
1 medium onion, cut into
   3-inch-long by 1/4-inch-wide strips (about 1 cup)
1/4 cup fresh lemon juice
2 teaspoons minced fresh rosemary
   (or 1/2 teaspoon dried rosemary, crushed)
1/2 teaspoon pepper, or to taste

Garnish (optional):
Freshly ground black pepper, freshly grated Parmesan cheese, toasted pine nuts

1. Heat 1 tablespoon of the oil in a large nonstick skillet or sauté pan over medium-high heat. Add chicken, cook, stirring occasionally, for about 5 minutes or until it is lightly browned and cooked through.

2. With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.

3. Heat the remaining 1 tablespoon of oil in the skillet. Add the bell peppers and onion; cook, stirring occasionally, for about 5 minutes or until tender. Reduce the heat to medium; add the cooked chicken, lemon juice, rosemary, and pepper; stir gently for about 1 minute or until heated through. Adjust the seasoning to taste.

4. To serve, spoon the pepper-chicken mixture over beds of pasta or rice.

Per Serving:
Cal 210/Prot 25.3g/Carb 6g/Fat 9.4g/Chol 65mg/Sod 55mg

Advance Preparation:
The chicken-pepper mixture can be made 1 day in advance: Slightly undercook the peppers. Reheat and serve over freshly cooked, hot noodles or rice.

The 15-Minute Gourmet: Chicken
ISBN 0-02-863279-6
Buy the Book!

The 15-Minute Gourmet
Series by Paulette Mitchell
IDG Books Worldwide, Inc., December 1999
Paperback, each $16.95
color photographs
Recipe reprinted by permission.