Recipe courtesy of Michele Urvater

Chicken, Pepper and Tomatoes

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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4 large skinless boneless chicken breast halves, tenders removed

1/4 cup olive oil

1 red bell pepper, thinly julienned

1 carrot peeled and thinly julienned

1 stalk celery, thinly julienned

1 clove garlic thinly sliced

1/2 cup dry white wine

1 cup Italian canned plum tomatoes, cut into strips

Salt and freshly ground black pepper


  1. Heat the olive oil, in a large skillet, over medium high heat. Add the chicken and saute for 2 minutes a side to add some color. Remove the chicken to a plate.
  2. Add the bell pepper, carrot, celery and garlic to the skillet and saute, stirring continuously, for about 2 minutes or until the vegetables begin to get tender. Add the white wine and evaporate. Add the tomatoes, return the chicken on top. Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through.
  3. Remove the chicken and set over the warm rice salad. Adjust seasoning of the pan sauce and spoon over the top.