Chicken Strips with Peppers 

The chicken strips with peppers are a tasty dish that is prepared quickly and easily, perfect for a family lunch or dinner with friends. The chicken strips with peppers are a tasty summer recipe that allows you to bring to the table a second course with a side dish simply by dirtying one single pan! Easy and quick to make, this chicken breast with peppers is a healthy and light dish, ideal for those on a diet or simply for those who are trying not to exceed with calories.

In this version of chicken with peppers the delicate flavor of chicken meat meets the strong one of peppers, giving life to a dish that is further enriched by basil and made slightly spicy by a pinch of chili powder. If you want to make the classic chicken breast decidedly tasty, this is the perfect recipe for you! For this first course of pasta I used red peppers combined with the chicken breast. As a pasta format I used penne rigate but also fusilli, or rigatoni themselves are good for this first course that with all the ingredients that enrich it can be considered a real single dish! Chicken with peppers is a second dish very easy to make, colorful, tasty and convivial.

Ingredients

500 g peppers

450 g chicken breast

350 g striped pens

rosemary

70 g pitted olives in oil

garlic

chili 

extra virgin olive oil

salt

Procedure

For the recipe of penne with chicken sauce and peppers, cut the chicken breast into strips and then into small cubes. If you have a meat grinder, you can grind it. Peel the raw peppers using the potato peeler, remove the seeds and cut everything into small cubes. Chop the olives. Brown the diced chicken in a non-stick pan with a sprig of rosemary and a clove of garlic lightly crushed in 2 tablespoons of oil; After 1minute remove the rosemary and garlic and continue until the chicken is cooked for 4-5 minutes at most: the pulp must be well shelled and the liquid part completely evaporated. Add salt at the end of cooking and keep aside the sprig of rosemary. Brown the diced pepper in a pan with 2 tablespoons of oil and a clove of garlic for 2-4 minutes over high heat. Turn off, add the chicken, chopped olives, chili and sprig of rosemary kept aside. Boil the penne in plenty of boiling salted water, drain them al dente, transfer them to the pan with the chicken and sauté for less than one minute. Serve immediately completing with basil leaves.