Chicken & Red Pepper Pasta Sauce
2 medium red bell peppers
1 tablespoon of extra virgin olive oil
1 small onion, finely chopped
2 medium garlic cloves, minced
1/2 pound of boneless chicken breasts, cut in chunks
1/4 teaspoon of black pepper
1/4 teaspoon of garlic powder
1/2 cup of white wine
one 16 ounce can of whole tomatoes
1 tablespoon of tomato paste
1 teaspoon of minced fresh basil
1 tablespoon of fresh Italian parsley, chopped
1 teaspoon of sugar
1 teaspoon of finely chopped rosemary leaves, crumbled between fingers
Preheat oven to 500ºF. Cut peppers in half, seed and core. Bake on foil lined sheet for 25 minutes or until they're evenly blistered and browned. Remove from oven and cover with a towel. when cool enough to handle, peel and slice. In a nonstick skillet or large saucepan, heat olive oil and sauté onion and garlic. Add chicken, rubbed with black pepper and garlic powder, and cook for 5 to 7 minutes or until chicken begins to brown. Add wine, stirring and scraping to deglaze the pan. Add the remaining ingredients. Simmer for 20 - 25 minutes. Spoon over pasta of choice as soon as it's cooked and drained. Serves 4
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