Chicken Rustica

I've been spectating at my high school freshman's soccer play-offs two nights this week and have to go again tonight. (Check out paragraphs The Mountain Press paragraphs 7 and 8; yeah, she gets her stealth size from me). Anyway, I finally found my way back into the kitchen last night and tweaked this recipe a little more and hit pasta Nirvana!

Cut up one pack of boneless, skinless chicken breasts. Cut them a little bit larger than bite size. You don't want them real small since this is a rustic dish.

Brown the chicken in 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter over medium-high heat. Season with salt and black pepper. When chicken is golden brown, remove from skillet and set aside.

To the same skillet, add one small onion diced, 3 cloves of garlic minced and one roasted red bell pepper chopped. Saute over medium-high heat for 2 to 3 minutes.

Add one 14.5 oz. can of roasted tomatoes, 2 teaspoons dried basil, salt and pepper to taste, a 1 teaspoon of sugar.

Return the chicken to the skillet and add 3/4 of freshly grated Pecorino Romano cheese. Stir gently to blend. Simmer for 10 minutes.

Add 2 teaspoons of capers and gently blend.

Use your vegetable peeler and slice off some more Pecorino Romano cheese to make it look really rustic and eat and groan and pass out because it is THAT good!