I had a very long weekend but at least it was enjoyable. Sunday though I was so tired. I couldn’t bother going to the grocery store, so I came up with this recipe using some ingredients I had handy at home. This was so tasty I had to share it with you all right away! Next time I might try adding some sweet Italian sausages too.

2 Boneless Chicken Breasts
3 Tablespoons of flour
1 tablespoon of Garlic Pepper
3 cloves of garlic
2 tablespoons of olive oil
1 tablespoon of sun dried tomatoes
1 cup of red peppers
1 cup of green peppers
1 small zucchini cut into thin strips or cubes
1¼ cup of white wine
2 cans of diced tomatoes – not drained

Cut up two boneless chicken breasts into very small strips.

Combine the flour and garlic pepper in a bowl.

Dredge the chicken pieces in the flour and garlic pepper mixture.

Heat the olive oil in a deep skillet for about two minutes and then add the garlic.

After about 30 seconds, add the chicken and cook until done.

Add the 1¼ cup wine and use the liquid to deglaze the bottom of the pan from the chicken that was cooked.

Next, add to mixture: Sun dried tomatoes, Red peppers, Green peppers Zucchini, diced tomatoes with liquid.

Cook until mixture boils and until the peppers and zucchini are soft.

Serve over cooked angel hair pasta.