Chicken With Pasta And Peppers
|Olive oil||15 Milliliter (1 tablespoon)|
|Chicken parts||2 Pound|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Tomatoes||1 Can (10 oz)|
|Tomato sauce||1 Can (10 oz)|
|Chopped sweet peppers||500 Milliliter (2 cups)|
|Corkscrew pasta/Spaghetti||3⁄4 Pound (375 gram)|
|Fresh basil leaves||4|
In large skillet, heat oil over medium high heat; brown chicken on all sides 7 to 10 minutes.
Remove and set aside.
Reduce heat to medium.
Add onions, garlic,basil, oregano and thyme; cook, stirring for 3 minutes.
Add tomatoes, breaking up with fork; add tomato sauce.
Return chicken to skillet; bring sauce to boil.
Reduce heat and simmer, turning chicken and stirring occasionally, for 30 minutes.
Add peppers; cook for 5 to 10 minutes or until juices run clear when chicken is pierced.
Season with salt and pepper to taste.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm; drain and arrange on serving plate.
Top with chicken mixture; garnish with fresh basil.