Creamy Chicken Picasso

Ingredients
3-4 boneless, skinless chicken breasts
2 tablespoons oil
1 tablespoon butter
2 onions, cut in half rings
3 bell peppers, cut in half rings (I used one each red, yellow, and orange.)
3-4 cloves garlic, minced
¹⁄₂ cup water
1 (14 ounce) can diced tomatoes
1 tablespoon Italian herbs
1 vegetable bouillon cube
Pinch nutmeg
Salt and pepper
¹⁄₂ cup half and half
2 cups Italian cheese blend, shredded

Instructions
1. Heat oven to 400*F. 

2. Season chicken with salt and pepper.  Heat butter and oil in large skillet over medium-high heat until butter has melted.   Lightly brown chicken on both sides, about 3 to 4 minutes per side.  Transfer chicken to 9 by 12-inch baking dish. 

3. Add onion to skillet and cook, stirring, until soft.  Transfer onions to baking dish.  Add bell peppers to skillet and cook, stirring, until soft.  Transfer bell peppers to baking dish. 

4. Add garlic to skillet and cook until fragrant, about 30 seconds.  Add water, diced tomatoes, Italian herbs, bouillon, nutmeg, and half and half.  Season with salt and pepper to taste and stir well.  Simmer sauce over low heat for 5 minutes.  Pour sauce over chicken and vegetables. 

5. Cover baking dish with aluminum foil and cook for 30 minutes.  Remove from oven and uncover.  Top with cheese and bake, uncovered, 15 minutes or until cheese has melted and chicken is cooked through.  Serve over pasta. 

Comments
This recipe is from Kayotic Kitchen, one of my favorite blogs of all time.  I served the dish over thin spaghetti and we all thought it was delicious.  Lots of tasty bell pepper flavors.  If you want more color in the dish, feel free to use a green bell pepper instead of an orange or yellow.  I don’t care for the flavor that green bell peppers bring to the party, so I used other colors.  I think Art and Lance got all the leftovers for this, but they certainly vanished so I assume they were fantastic as well.  Thanks for another winner, Kay!

Internet - Kayotic Kitchen