Description
A fast, homey meal with tomatoes, peppers, and simple spices that cooks in one pan.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 1/2 lbs. boneless skinless chicken breasts (cut into strips)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 small onion (chopped)
- 1 green bell pepper (cut into thin strips)
- 2 cloves garlic (minced)
- 1 (28 oz.) can whole tomatoes (undrained, tomatoes cut)
- 1 (8 oz.) can tomato sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- Grated Parmesan cheese (for serving)
- Chopped fresh parsley (for serving)
Instructions
- In a large skillet over medium-high heat, add the butter and olive oil.
- Season the chicken strips with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add the chicken to the pan and cook 2–3 minutes per side, until lightly browned. Remove from the pan.
- Add the chopped onion and bell pepper to the pan. Sauté 6–8 minutes, until tender.
- Add the minced garlic and cook 30 seconds more.
- Add the canned tomatoes, tomato sauce, oregano, basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cayenne (if using). Bring to a boil.
- Reduce heat to medium-low and simmer the sauce for at least 10 minutes.
- Return the chicken to the pan and turn to coat with sauce. Cook over medium-low until the chicken is cooked through, about 5–7 minutes.
- Serve hot with pasta or rice, topped with grated Parmesan and chopped parsley.
Notes
For a smoother sauce, use crushed tomatoes instead of whole. Adjust seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg