Oh, did hubby and I enjoy this! Simple, fresh and light, this really hit the spot. I had a medley of bell peppers on hand, so I used a mixture of orange, red, yellow and green peppers which really lent the dish a lot of color. No need to measure ingredients exactly, just add or subtract to suit your own taste. Also, in keeping with the fresh flavors I was after in this dish, I opted to use fresh, chopped tomatoes rather than canned. Simply beautiful dish with a delicious blend of flavors.
Great base recipe. Gave it 4 stars due to some tweaking.... the recipe doesn't state when to add the tomoatoes - not a big deal just throw them in when you add your peppers. Tripled the garlic (personal preference) doubled the tomatoes and the wine. the result was a nice light healthy meal. Thanks!
Geez. Am I ever having a clunker of a day in the kitchen. Breakfast was a flop and dinner was too. I guess I'm just making poor recipe choices today.... While the taste of this was allright (nothing special, but edible), it was the texture that snubbed me. The broth / wine mixture, when combined with a thickener and then added to warm ingredients, made for a wierd "gooey" sauce. I have no aversion to creamy sauces, but broth / wine are an odd pairing for a pasta sauce. Perhaps I had my burner set too high???? Also, as this recipe implies, I was expecting an Italian stir-fry meal. I should have known better.... Sauteeing veggies for 5 minutes and then simmering for another 10 minutes will undoubtedly turn them to mush (especially onions). I think this would have been MUCH better if my veggies were crisp-tender (like a traditional stir-fry should be). Served with Italian bread, this was an "OK" meal. My hubby liked this a bit more than I did, so I guess it wasn't a complete loss lol! Anywhoo, I hope this will float your boat cause it sure didn't mine :( Thanks anyways, JBLUVS2COOK!
DH tried this tonight and it turned out pretty good except he thought white wine & white wine vinegar were interchangeable. Actually was edible if a little vinegar-ish. Gave it 4 stars because even with the vinegar it wasn't bad. Want to try it with the wine.
Great recipe! I was looking for a chicken/pasta dish but I didn t want anything too creamy and heavy full of calories. This was perfect because it s light all the ingredients blend well and it has lots of flavors. I didn t have any bell peppers on hand so I only used tomatoes. I think mushrooms would go really well too. Also I used fresh basil instead of dried this was a really nice addition to this dish.
Wow! This recipe was delicious!! I marinated the chicken in italian dressing for an hour. I added mushrooms omitted the green pepper & used a whole red pepper. I used 1/2 a red onion & for the tomatoes I used 'Rotel' canned tomatoes & chiles. I didn't have wine so I used a little white vinegar(2 tablespoons). With this recipe you can add more or omit ingredients to suit your personal preference. There was so much flavor my husband & I loved it.
Easy I typically have all the ingredients on hand. My daughter and my husband really liked it. Only changes I made were to coat the chicken with flour prior to browning adding some halved sliced summer squash because I had it and added some red pepper flakes.
3 stars just for the "Italian stir-fry" description and the soggy veggies. Tastes a bit bland but I'm fine/neutral with it. You can always customize the spices to suit your taste a few minutes before cooking is finished. No big deal there. Third time double garlic added 1 tsp thyme on top of oregano and basil 1 minced green chili pepper and stir-fried the bell peppers and onions (and leftover asparagus heads while I was there...) a few minutes before ready to eat so they were nice and crisp. Made sauce without pasta/veggies a few hours before and it thickened nicely started pasta when ready to start dinner started stir-frying the veggies right after that heated sauce mixed all just before serving and voila. Nice and crisp veggies al dente pasta with a juicy sauce topped with Peccorino cheese shavings.
When I made this I doubled the recipe so that I could have enough for 6 people. Everyone had their fill and there's still about half leftover. It's pretty filling. Also and this is just personal preference I would try to make this a bit thicker with maybe a bit more cornstarch and more tomatoes. Lastly parmesan cheese (lots of it) is a must.
