Peperonata Chicken Pasta Recipe by Eliot

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Ingredients

based on Peperonata with Chicken from Annie’s Noms
1 T. extra virgin olive oil
1 lb. boneless chicken breast, cut into 1/2 inch cubes
1 large yellow onion, sliced thin
2 garlic cloves, minced
1 yellow bell pepper, de-seeded and cut into thin strips
1 green bell pepper, de-seeded and cut into thin strips
1 red bell pepper, de-seeded and cut into thin strips
2 (14.5 oz.) cans diced or crushed tomatoes (I actually used 1 can of San Marzano crushed tomatoes and 1 can of fire roasted diced tomatoes.)
1/2 t. sugar
Salt and pepper to taste
2 T. chopped fresh basil
1 lb. penne pasta, cooked according to directions