1 green bell pepper, sliced
1 red bell pepper, sliced
½ small yellow onion, sliced
2-3 garlic cloves, roughly chopped
1 can diced tomatoes and jalapenos
1 Tbsp flour
In a medium frying pan over med-high, drizzle with EVOO with sauté peppers, onions and garlic until tender; remove from pan and set aside. In same pan, add a little more EVOO, add chicken and brown all sides. Turn heat to low and add ½ can of tomatoes.
In a blender, add the other half of the tomatoes with sautéed veggies and flour. Puree until smooth. Add mixture back to chicken. Simmer on low for 20 minutes. Season with salt and pepper.
Serve over bow tie pasta and top with freshly grated parmesan cheese.