Spicy Chicken w/ Garden Vegies

Since summer is a time for garden grown vegies, you can use them in so many dishes. In this dish I used mini-bell peppers and a jalapeno to make the spicy chicken.


Ingredients:

1-Chicken Breast, usually costs $3-4/pound

1-Jalapeno Pepper(You can Adjust the Amount According to Your Taste)free from the garden or about $1 in store

2-Mini Bell Peppers or 1/2 of a regular Bell Pepper, free from the garden or about $1 in store

1/4 Can-Tomato Paste, $0.40 Can

*-You can also add Cayenne Pepper to kick it up a notch.

**Onions can also be added



Process:

Step 1: Cut up the chicken into cubes or slices, cut up vegies as well

Step 2: Heat a pan with Oilve Oil or Other Oils

Step 3: Add in vegies first this allows the full flavor of the peppers to come out, stir occasionally, cook for 2-3 minutes on medium.

Step 4: Add the chicken, I added the chicken last to give the vegies a little extra time to soften. Stir occasionally, cook 3-4 more minutes until the chicken is done, NO PINK!!!

Step 5: Add in the tomato paste, add water to deglaze the chicken as well as thin the tomato paste, heat 1-2 minutes stirring and mixing the paste, turn heat off.

Step 6: Add in other spices as needed during the cool down process. The recipe may need salt, add as needed.

*This tastes really good with rice, the rice also buffers the "heat" of the jalapeno.



Serves: 1-2 People or 1 Grown Man



Total Cost: About $5.00