Balsamic Chicken With Red, Orange and Yellow Peppers

Total Time
50mins
Prep 10 mins
Cook 40 mins

Stir-fried chicken with colorful peppers in balsamic vinegar and basil bring plenty of flavor to this exciting dish. (I use the small colorful peppers from Costco.) Serve with rice or pasta. 4 Points per serving.

Ingredients Nutrition

Directions

  1. Spray skillet with cooking spray.
  2. Heat 2 teaspoons olive oil in a large skillet over medium heat.
  3. Place the chicken in the skillet, season with salt and pepper, and brown on both sides.
  4. Remove from heat, and set aside.
  5. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion.
  6. Cook about 5 minutes, until tender.
  7. Mix in the red pepper flakes and garlic; cook and stir about 1 minute.
  8. Mix in the basil and 2 tablespoons balsamic vinegar.
  9. Return the chicken to the skillet.
  10. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear.
  11. Stir in remaining balsamic vinegar just before serving.
Most Helpful

I completely missed the part where you were supposed to cut the chicken into strips, but it worked anyway. I think it would have been a lot better cut up, but oh well. The flavor was pretty good, I used a bit of white wine and chicken stock and did not add onion. Served with roasted potatoes and sauteed beet greens with feta.

mayadaikon November 05, 2010

We made it without chicken since we are a veggie household. I added a little too much red pepper flake but that's my fault, hehe. We also only used one of each of the peppers and it was enough for four large meals. We had it over rice and it was delicious!

pgkcb13 April 04, 2010

Good in a pinch (although it takes a while to slice up all those peppers!) I think there was way too much olive oil and cooking spray - it was somewhat greasy. I only used one of each color pepper, not two, and there was more than enough! I served it over basil/spinach pasta but it still needed something to make it really tasty.

agileangus August 17, 2009