Tender, succulent chicken breasts, served with sautéed green and red peppers, strongly accented with garlic, all add to a wonderful dish for informal dinners. Serve this with Angel Hair Pasta with Fresh Tomatoes, Garlic & Basil.

6 boned chicken breast halves, sprinkled with paprika, pepper, and garlic powder. Brush with a little butter.

2 large sweet red peppers, seeded and cut into 1-inch slices
1 large green pepper, seeded and cut into 1-inch slices
4 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon olive oil
salt and pepper to taste

Bake chicken breasts in a 325° oven for about 25 minutes or until just cooked through. Do not overbake. Allow to cool and cut into large chunks. Place chicken in an oval porcelain baker.

In a covered Dutch oven casserole, simmer together remaining ingredients until vegetables are tender, about 15 minutes.

Place cooked peppers over the chicken and drizzle the pan juices evenly over all. Chicken can be held at this point. When ready to serve, sprinkle with a little grated Parmesan cheese and heat in a 325° oven until heated through. Do not overheat. Serves 6.

Angel Hair Pasta with Fresh Tomatoes, Garlic & Basil:
3 cloves garlic, minced
2 tablespoons olive oil

8 medium tomatoes, (about 2 pounds), peeled, seeded and chopped
1/2 teaspoon vinegar
1 teaspoon sugar
salt and freshly ground pepper to taste

2 tablespoons chopped fresh basil

3/4 pound angel hair pasta, cooked al dente, tender but firm

In a saucepan, sauté garlic in oil for 1 minute, stirring. Add the next 5 ingredients and simmer mixture for about 10 minutes, or until some of the liquid has evaporated and sauce has thickened slightly. Add the basil and cook for 1 minute longer. Serve it over angel hair pasta and serves 6.

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