Ingredients:

3 lbs chicken tenderloins (about 12 pieces)

1 bag multicolored mini peppers (1.5 lbs)

8 Oz sundried tomatoes in oil

14 Oz can cherry tomatoes 

4 Oz white wine

Olive oil, garlic powder, salt and pepper as needed.

Directions:

Place some olive oil in a large sauté pan, enough to just cover the bottom.

Heat oil to warm and add cleaned mini peppers.

Cover and let peppers lightly cook on all sides over low heat.

Remove peppers and set aside.

Season tenderloins with garlic powder, salt and pepper.

Add chicken to pan.

If needed, add a bit more oil.

Brown chicken on all sides over medium high heat.

Add wine and cover to infuse meat.

Add both sundried and canned tomatoes to the pan.

Add 1/2 water and stir well. 

Cover pan and bring to a slow simmer.

Let chicken cook for about 20 minutes, stirring occasionally.

At the end of cooking time, add the fried peppers.

Adjust seasoning and stir well.

Simmer for 3 more minutes to allow flavors to blend.

Remove pan from heat and let it sit 5 minutes.

Serve with a sprinkle of chopped fresh basil.

Serves 4-6.

TIPS:

If you have fresh veggies from the garden, use sliced bell peppers and fresh cherry tomatoes to substitute the mini peppers and canned tomatoes.

This recipe only takes 30 minutes to make but delivers tons of flavor. Make it when you need a quick but delicious meal.

If you prefer dark meat, use boneless chicken thighs. Just make sure to slice them into strips so that they will cook more quickly.