Red Pepper Chicken

For most of the meals we cook, Matt and I look for simple, quick recipes that use very few dishes and require ingredients we can find at the grocery store.

This is one of our favorites: red pepper chicken with parmesan cheese. We used to stuff the chicken breasts with the pepper and parmesan mixture, but we decided that was too much work, it was mostly for show, and it was harder to cook the chicken evenly. This food is so tasty that it doesn't need the theatrics.

Ingredients:

Boneless skinless chicken breasts
Red bell peppers
Parmesan cheese
Kosher salt
Black Pepper
Olive oil
Pasta (optional)

First, dice up one or two large red bell peppers. Click here for fun facts about peppers.


And cut up some chicken. Pound it if you'd like. Throw on some salt and pepper.

Grate up some parmesan cheese.

(Matt loves to grate parmesan. Mitch loves it when we sprinkle some over his dog food.)

Heat up a cast iron skillet to medium-high. Add some olive oil, the peppers, and some salt and pepper. Cook until they're get a tiny bit black around the edges.

Remove the pepper from the skillet and fold in about 1/2-1 cup of grated parmesan.

Put the chicken in the skillet (not lotion in the basket). You may need to add a little bit more olive oil. Cook it. Don't eat undercooked chicken. If you do, you will die.

When the chicken is cooked, cut it up into bite-sized pieces. Toss the peppers and cheese and chicken together so that the flavors all blend together.

Toss the mixture on top of some pasta (we prefer angel hair) and voila, a tasty and easy meal.

Seriously, it doesn't disappoint.