This dish is easy to make and bursting with colors and delicious flavors. It's perfect for a weekday dinner since it's quick to prepare and cook.
4 thin chicken filets
Extra virgin olive oil (EVOO)
1/2 large red bell pepper, diced
1/2 large yellow bell pepper, diced
1/2 large green bell pepper, diced
1/4 onion, diced
1 14.5 oz can of diced tomatoes with basil
1 sprig fresh Rosemary (about 2 tsp)
2 garlic cloves, minced or pressed
1/4 cup pitted kalamata olives, roughly chopped
1/2 cup quartered artichoke hearts
A dash of red pepper flakes
In a large sauté pan over medium high, heat EVOO. Season each side of chicken filets with salt and pepper. When oil starts to smoke and ripple, add chicken. Brown each side for 2-3 minutes. Remove chicken from pan and set aside.
In the same pan, add peppers and onions; sauté for 3-4 minutes. Add remaining ingredients, return chicken to pan and press into vegetables, then cover and turn heat to low. Cook for 10 minutes, or until chicken is cooked all the way through.
Serve over rice or egg noodles. Sprinkle with freshly grated Parmesan cheese.