Ingredients:

• 1 cup sun dried Tomato Flakes or 1 cup diced tomatoes
  
• 2 tablespoons olive oil
• 1 lb of boneless chicken breast halves cut into 1" cubes.
• 4 large shallots or 2 teaspoons Freeze Dried Shallots
• 1 pound assorted red, yellow, and green bell peppers, stemmed, seeded, and cut into 1" pieces.
• 3 cloves garlic, minced or 2 1/4 teaspoon Roasted Garlic Flakes
  
• 1 tablespoon fresh thyme leaves or 1 teaspoon Dried Thyme
  
• 1 tablespoon chopped fresh oregano leaves or 1 teaspoon Dried Oregano
  
• 1 tablespoon chopped fresh rosemary or 1 teaspoon Dried Rosemary
  
• 2 tablespoons chopped fresh basil leaves or 2 teaspoons Sweet Basil
  
• 1/2 cup chicken broth or white wine
• salt and pepper to taste
  

Directions:

1. Reconstitute the dried tomatoes in warm water for about 5 minutes, drain the water.
2. Heat 2 tablespoons of olive oil in a large saute pan.  Add chicken and saute on high heat until browned and cooked through.
3. Add shallots to the chicken and saute until shallots become soft and browned.
4. Add peppers to the chicken and saute until peppers are wilted but still crisp.
5. Add garlic, herbs and tomatoes to the pan and stir to mix.
6. Add broth or wine and scrape up any browned bits from the bottom of the pan.
7. Heat through and serve.
   

Serves: 4

Nutritional Information (per serving):

Calories 265
Protein 30g
Carbs 17g
Cholesterol 65mg
Fat 9g
Sat Fat 1g
Trans Fat 0g
Fiber 4g
Sodium 370mg
Sugar 10g