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Easy Chicken Roma

2-4 boneless, skinless chicken breasts or thighs
2-3 bell peppers, sliced
1-2 cloves minced garlic
2 cans diced tomatoes
1 bag spinach (optional)
pasta (optional)

Brown both sides of chicken in a bit of olive oil in skillet, then set aside. In same skillet, saute peppers over medium heat until soft and somewhat caramelized (add a little more olive oil if needed). Add in garlic a couple of minutes before peppers are done (don’t add garlic too soon or it will burn and turn bitter). When peppers and garlic are softened & browned, put chicken on top of peppers in skillet, then pour tomatoes (including juice) over all. Turn heat down, cover, and simmer until chicken is done, stirring as needed. Season with basil & oregano to taste. Add spinach (if desired) and stir until wilted. Serve over pasta if desired.