Chicken and Pepper Saute

INGREDIENTS

2    tablespoons olive oil

1    pound skinless, boneless chicken, diced ½ inch

1    cup thinly sliced, halved orange bell pepper

1    cup thinly sliced, halved red bell pepper

4    cloves garlic, minced

1    cup chopped fresh tomatoes

¼   cup chicken broth

1    teaspoon dried oregano

¼   cup thinly sliced green onions

¼   cup crumbled feta cheese

METHOD

Heat a large skillet over medium heat and add the olive oil. Add the chicken to the warm oil and cook, stirring, for 4 to 5 minutes until the chicken is n o longer pink. Remove the chicken to a bowl and cover to keep warm.

Add the bell peppers and garlic to the pan and cook for 4 to 5 minutes until they become tender-crisp. Add the tomatoes, broth and oregano and cook for 2 minutes. Add the chicken and cook for another 2 minutes until the tomatoes are soft. Remove the pan from the heat and add the onions and feta before serving.

Adapted from a recipe in Cooking Light  magazine

COOKS NOTE: I used several small plum tomatoes for this dish and ended up with a slight bitter aftertaste. 2-3 drops of Worcestershire sauce fixed that, but I don’t think the same would happen with larges tomatoes being used since the skins usually bring on the bitterness.