IngredientsChicken Thigh 1½ lb Garlic , minced 2 tbsp Onion, chopped 1 each Tricolor pepper 10 oz bag Tomato basil 24 oz pasta sauce (1 jar) Water 1 cup Oil, canola 1 tbsp Salt & Pepper To taste Red potatoes, diced 4 each Oil, canola 1 tbsp Salt & Pepper To taste | Method of Preperation1. Remove the skin from the chicken breast. 2. In a large sauté pan, heat the oil. Add the garlic and onions. Cook until the unions are translucent. 3. Add the chicken to the sauté pan. Cook on one side until browned, and then flip the chicken. 4. Add the peppers, pasta sauce, water, and salt and pepper. 5. Bring the sauce to a simmer, cover and allow to cook for 45 minutes or until the chicken is cooked through. 6. Preheat the oven to 375oF. 7. In a medium bowl, mix the diced potatoes, oil, and salt and pepper. Spread the potatoes on a lined baking sheet. 8. Bake the potatoes for 35-45 minutes, or until done. 9. Serve and enjoy! |
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