Chicken breast with peppers, olives and tomatoes

Last night’s dinner was a simple but really tasty dish that was designed to use up some peppers that had been around a while.

The sauce was onion, speck and garlic sweated down in olive oil with chunks of red, yellow and green peppers, chopped fresh tomatoes and thyme.

This was cooked until the sauce was reduced and the peppers soft and then I added some olives to warm through.

I fried a couple of seasoned chicken breasts in olive oil and put them in the pan on top of the sauce to keep warm while I cooked some green tagliatelle.

The chicken was then served on top of the pasta and sauce.

Dead easy and really tasty, with lovely Mediterranean flavours.


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