Ingredients:
1 lb. of chicken breast cut into chunks
1 green bell pepper sliced thin
1 red bell pepper sliced thin
1 medium onion sliced thin
2 large tomatoes diced
3 Tbsp. of olive oil
1/2 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
5 cloves of fresh garlic, chopped
6 large basil leaves chopped
1 cup marsala dry wine
1/2 pound of pasta of your choice
Preparation:
In plastic bag place flour, garlic powder,
salt and pepper,
add chicken and shake well to coat.
In a medium saut� pan, heat 2 tablespoons of olive oil place
chicken into hot pan until the chicken is golden brown.
Remove chicken to a paper towel to drain of any excess oil.
This will take about 3 to 5 minutes.
In the same pan, add the fresh garlic, bell peppers, and
onions.
Cook until soft --another 10 to 15 minutes.
Add tomatoes, basil and wine.
Reduce heat. Let simmer
about 10 minutes.
Add chicken and cover simmer until the liquid is absorbed
and thickened slightly.
Drain your pasta well.
Pour into
chicken mixture coat well and serve.