Italian Chicken & Rice For Two - cooking recipe

Ingredients

1/2 medium sweet onion, sliced into rings
1/4 medium red bell pepper, sliced lengthwise
1/4 medium green bell pepper, sliced lengthwise
2 tablespoons butter (may use olive oil instead)
1 tablespoon instant minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup dry white wine
14 ounces stewed tomatoes, do not drain
2 tablespoons grated parmesan cheese (or romano cheese)
1 teaspoon dried basil (fresh is fine, just use less)
2 boneless skinless chicken breasts (sliced through center and then cut into strips lengthwise)
2 cups cooked white rice

Preparation

In a large skillet on medium heat, add butter (or olive oil).
When butter is hot, add onions, red & green bell peppers, garlic, salt, and pepper. Stirring frequently so as not to burn your onions, continue to saute on medium heat until onions are translucent.
Add wine to skillet and continue to saute for another two minutes.
Add chicken to skillet and continue cooking until chicken is no longer pink.
Add stewed tomatoes, basil, and cheese to skillet. Turn heat down to medium-low and simmer while rice is cooking, stirring occasionally.
In a separate pot, make rice according to package directions.
When rice is cooked, place one serving of rice on a plate, and cover with chicken saute. Serve hot. Great with Italian bread and a small salad.