Today's Recipe:

Italian Chicken with Peppers and Onions

Submitted by: Sue H.

A while ago I found a great recipe for Italian chicken. I love chicken but my husband prefers pasta dishes. So I incorporated the two of them and came up with this fabulous dish. I have never had a complaint when I make it. Unfortunately, I've never had leftovers either.


4-6 boneless, skinless chicken breasts*
2 cups flour
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder (Sue B "I always use fresh)
1 tsp. lemon pepper
1 large red onion, cut into 1" slices
1 large green pepper, cut into 1" slices
1 large red pepper, cut into 1" slices
1 large yellow pepper, cut into 1" slices
1 tsp. of minced garlic
1 can of "Italian Style" diced tomatoes (approx. 28 oz)
1 tbsp. of fresh oregano
1 tbsp. of fresh basil
4 tbsp. olive oil, divided
1 package of angel hair pasta * (o your favourite pasta)

Number of chicken breasts used will depend on how many you are serving. I plan for 1 breast per person and 1 or 2 extras for seconds.


Mix the flour, salt, pepper, garlic powder and lemon pepper together. Slice the chicken breasts into 3/4" slices. Dip the slices into water and then dredge in the flour mixture. Put 3 tbsp. of olive oil in a large skillet. Heat to medium heat. Carefully place the chicken pieces in the skillet. Allow to brown on the first side and then flip them over. Add the onion, peppers, garlic, oregano and basil. Allow to cook for a couple minutes and then add the tomatoes. Cook until the onions and peppers are tender. In the meantime, cook the pasta according to the package directions. After draining the pasta, coat with the remaining tbsp. of olive oil to keep it from sticking together. On each plate, make a bed of angel hair pasta. Then put a heaping spoonful or two of the chicken mixture on top. Sprinkle with parmesan cheese if desired.

Serve with a nice tossed salad and a loaf of warm garlic bread.