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Garlic Chicken and Peppers

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    Wednesday, July 30 2014 8:20 AM EDT2014-07-30 12:20:37 GMT
    Gary DukeAlley Oops1 Pie shell, un-baked4 tomatoes, sliced6 slices bacon, cooked and drained, cut into bit sized pieces1/2 cup green onions, diced1 cup mayonnaise1 cup cheddar cheese, grated1 cup mozzarella cheese, gratedsalt and pepperlettuce1. Pre-heat oven to 350.2. In pie crust layer the tomatoes, bacon and green onions. Try to get 2 layer of each.3. In a mixing bowl, combine the mayonnaise, cheddar, mozzarella, salt and pepper.4 Pour the cheese mixture over the layered tomatoes and bacon...More >>
    Gary DukeAlley Oops1 Pie shell, un-baked4 tomatoes, sliced6 slices bacon, cooked and drained, cut into bit sized pieces1/2 cup green onions, diced1 cup mayonnaise1 cup cheddar cheese, grated1 cup mozzarella cheese, gratedsalt and pepperlettuce1. Pre-heat oven to 350.2. In pie crust layer the tomatoes, bacon and green onions. Try to get 2 layer of each.3. In a mixing bowl, combine the mayonnaise, cheddar, mozzarella, salt and pepper.4 Pour the cheese mixture over the layered tomatoes and bacon...More >>

Recipe from Scott Boswell Indianapolis, Ind.

Prep Time: 10 min
Total Time: 20 min

4 boneless chicken breasts
1 clove of fresh garlic (can substitute jarred minced garlic)
1 green bell pepper
1 red bell pepper
McCormick's citrus griller seasoning
4 cups of desired pasta
1 jar of desired spaghetti sauce

1.  Cook pasta til tender or desired tenderness. 

2.  Place extra virgin olive oil in a large skillet and bring to high heat.  Mince one clove of garlic or use 2 tablespoons of jarred minced garlic. 

3.  Cut 1 green bell pepper and 1 red bell into long strips and place in the skillet.  Season one side of the chicken on a plate then place the chicken seasoning side down into the skillet.  Season the other side of the chicken and cook chicken til completely done. 

4.  Heat sauce.  Place a healthy portion of pasta on a plate, cover with sauce and then place one chicken breast on the pasta and cover with peppers. 

Best served with Red Wine. 

Yield: Recipe as written will serve 4.  Can be changed with number of chicken breast. 

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