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Spicy Chicken with Roasted Red Pepper

Yield: 4 servings

• 4 boneless, skinless, chicken breast halves
• 1/2 lb red bell peppers, roasted
• 1/4 cup calamata olives, pits removed
• 1/2 cup white wine
• 1 cup chicken broth
• 1/4 cup Queen Creek Olive Mill Chili Olive Oil
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 tbsp fresh chopped rosemary
• 1/8 cup fresh chopped parsley
• 1 pkg egg noodles, cooked according to directions

Add Chili Olive Oil to a large skillet on medium heat. Add chicken halves and sauté for 4 minutes each side. Combine red peppers, olives, rosemary, salt, pepper, white wine and chicken broth. Cook on high heat and reduce mixture for 15 minutes. Arrange chicken on platter and pour sauce on top. Garnish with fresh parsley.

Wine pairing: Cabernet Sauvignon.

©Copyright: Queen Creek Olive Mill