plum tomatoes, stemmed and chopped or 1 28-ounce can whole tomatoes,
drained and coarsely chopped
1 tsp salt
freshly black pepper
basil leaves, chopped
parmesan or Romano cheese, optional
Heat the oil
in a medium skillet over medium high heat. Add the onion; cook until
softened, about 2 minutes. Add the red peppers, garlic, chili pepper,
and tomatoes; cook, uncovered, until bubbling vigorously, about 4
minutes. Stir in the salt, pepper, and basil; cook 1 minutes. Remove the
chili pepper. Serve over chicken, and sprinkle with cheese if desired.
to make this sauce, pour it over boneless chicken, and then top with
freshly grated Parmesan (canned Parmesan has dextrose to prevent
clumping). She serves a salad and rice to accompany the chicken. It has
become one of her family's favorites.