Pasta Sauce with Chicken and Roasted Red Peppers
  1. Blister red pepper under hot broiler element, turning often until all sides are blackened. Put in a tightly sealed plastic bag for 10 minutes. Using edge of a sharp knife, scrape away skin and discard. Cut pepper flesh into strips.
  2. Heat olive oil in bottom of saucepan. Sprinkle diced chicken breast liberally with salt and pepper. Brown chicken breast in pan until cooked outside, pink within. Remove chicken from pan, reserving as much oil as possible. Add onion and pepper; cook until vegetables soften. Add garlic. Cook until garlic softens, a minute or so only.
  3. Remove vegetables from the pan and add wine to deglaze. Increase heat and reduce until syrupy. Return chicken and vegetables to pot. Add tomatos. Stir to break up tomatoes and cook, simmering, uncovered, for about an hour.
  4. Serve over hot, boiled pasta.