Finely chop onion and mince garlic. Cut bell peppers into thin strips and Roma tomatoes into slices. Set

aside. Trim chicken thighs of excess fat and cut into 2-inch pieces. Drizzle with olive oil and sprinkle

liberally with salt, pepper, garlic powder, and Italian seasoning. In a large, deep skillet or Dutch oven

heat 3 tablespoons of olive oil over medium heat. Add chicken and minced garlic and cook, stirring

often, until cooked all the way through.

Transfer to a dish and set aside. Return the same pan to the heat and pour in the white wine. Add the

tomatoes, peppers, onion and 1 tsp of salt. Stir frequently, cooking down the vegetables until soft. The

tomatoes will break down to a sauce-like consistency. Remove from heat and set aside.

Boil pasta in salted water according to package directions. Drain when “al Dente”. Add cooked chicken,

chopped basil and pasta to the vegetables and mix to fully incorporate. Transfer to a casserole or other

serving dish and garnish with Parmesan and chopped parsley. Optional: Bake at 350 degrees for 10

minutes to melt cheese. Enjoy!