2 lg. green peppers, sweet
4 lg. red peppers, sweet
4 lg. yellow peppers, sweet
Cooking spray
1 tbsp. olive oil
5 (10 1/2 oz.) cans ready to serve chicken broth
1/4 tsp. pepper
4 (4 oz.) chicken breasts, boneless, skinless
1/2 tsp. dried, whole basil
1/2 tsp. dried, whole marjoram

Wash and dry peppers. Place on baking sheet and broil 4 minutes on each side. Put peppers in covered bowl and let stand 10 minutes to loosen skins. Peel peppers, remove core and seeds. Cut into strips, 1/4 x 2 inch. Set aside.

Coat a large skillet with cooking spray. Add olive oil. When hot, add chicken and cook 15 minutes, turn once. Remove from skillet, cool, cut into strips. Add pepper strips to skillet. Cook 2 to 3 minutes. Bring broth to boil in large Dutch oven. Add pepper, basil, marjoram, chicken and peppers. Simmer 5 minutes. Yield: 10 1/2 cups.