Total Time
Prep 15 mins
Cook 15 mins

Recieved this in an email from another site and couldn't find it on here - the picture looks amazing and as DH and I love this type of fast but flavorful recipe know it will be good. It also says that prep can be done a day ahead which is always nice if there's company. Serve with steamed rice or over pasta

Ingredients Nutrition


  1. In a large skillet, heat oil.
  2. Saute red bell peppers and onions until they begin to soften.
  3. Remove from skillet with a slotted spoon and set aside.
  4. Add cubed chicken to skillet and brown lightly.
  5. Add garlic and ground red pepper.
  6. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
  7. Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing).
  8. Add butter/margarine, stirring and blending well into the sauce.
  9. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.
Most Helpful

This was very tasty & easy to make. It had a very strong pepper taste, which was almost too strong for my taste, but my DH & DD didn't seem to mind it.<br/>Made for Spring PAC 2014

Legna April 14, 2014

Made for Fall PAC 2012 and this is another wonderful recipe that you have posted. I made as instructed only I think next time I will double the ingredients for the sauce mixture for a little more liquid on the pasta. Definately a keeper. Thank you for submitting.

mama smurf November 01, 2012