Certainly! Chicken with Tomato Sauce, Peppers, Olives, and Pappardelle is easy and delicious: Ingredients: 4 boneless, skinless chicken breasts Salt and pepper to taste Two tablespoons olive oil 1 chopped onion 3 minced garlic cloves
1 sliced bell pepper (any color) 1 14-ounce can chopped tomatoes 1/2 cup sliced black olives 1 tsp dried oregano 1 tsp dried basil Red pepper flakes (optional, for heat): 1/2 teaspoon Pappardelle (8 oz) Garnish: chopped fresh parsley Optional Parmesan cheese (serving)
Instructions: Sprinkle salt and pepper on both sides of chicken breasts. In a large skillet, heat olive oil on medium-high. Chicken breasts should be fried on both sides and cooked through in 6-8 minutes each side, depending on thickness. Remove chicken from skillet and put aside.
In the same skillet, soften diced onion for 3–4 minutes. Add minced garlic and simmer for 1-2 minutes until fragrant. Cook sliced bell pepper in skillet for 3–4 minutes until tender.
Add chopped tomatoes, their juices, olives, dry oregano, basil, and red pepper flakes when using. Simmer the combination for 5-7 minutes to blend the flavors and thicken the sauce.
Return the chicken breasts to the skillet and nestle them in the thickened sauce. Let them heat for two minutes.
Over cooked pappardelle pasta, serve chicken and sauce. If preferred, add chopped fresh parsley and grated Parmesan.
Eat Chicken with Tomato Sauce, Peppers, Olives, and Pappardelle! This dish serves 4 and can be doubled or halved. Perfect for a quick, tasty evening or weekend dinner.
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