Chicken Sauté with Peppers and Goat Cheese

Ingredients

• 1 1/2 Tbsp all-purpose flour (12 grams)
• 1/4 tsp table salt (3 grams)
• 1/4 tsp black pepper, freshly ground (0.5 grams)
• 12 oz uncooked boneless skinless chicken breast(s), cut into chunks (336 grams)
• 2 tsp olive oil, extra-virgin, divided (9 grams)
• 2 medium orange bell pepper, yellow, and/or red, cut into strips (119 grams/pepper)
• 1 medium uncooked onion(s), thinly sliced (110 grams/onion)
• 2 clove(s) (medium) garlic clove(s), minced (2.8 grams/clove)
• 8 oz canned tomato sauce (224 grams)
• 1/4 cup(s) water (59 grams)
• 1/4 cup(s) basil, sliced or torn (10 grams)
• 4 Tbsp soft-type goat cheese, at room temperature (11 grams/Tbsp)

Instructions

1. On a plate, combine flour, salt and pepper; add chicken and toss to coat.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned and cooked through, about 6 minutes; remove to a plate.
3. Heat remaining teaspoon oil in same skillet over medium-high heat. Add peppers and onions; toss to coat. Cover and cook, stirring occasionally, until peppers and onions are very tender and light golden, about 12 minutes.
4. Add garlic; sauté until fragrant, about 30 seconds. Stir in tomato sauce and water; bring to a simmer over medium-high heat, scrapping up browned bits from bottom of pan.
5. Return chicken and any accumulated juices to skillet; heat through. Remove from heat and stir in basil; crumble goat cheese over top. Yields about 1 cup per serving.

Notes

No fresh basil on hand? Crumble in some dried basil, oregano or thyme instead.

Other tasty additions to this recipe include sliced olives, a few capers, crushed red pepper and/or a splash of balsamic vinegar (any changes could affect the recipe's PointsPlus value).