1 chicken
1 can (#2 1/2) tomatoes
6 fresh garlic buds, (more if desired)
Basil
Salt and pepper
2 red peppers, cut into strips
1 med. onion, sliced

Saute red peppers, onion and garlic in a small amount of olive oil. Remove from skillet. Brown chicken in the oil. Drain off the pan juices. Return vegetables to skillet along with the tomatoes AND THEIR JUICE. Sprinkle generously with basil. Add salt and pepper to taste. Cover and simmer the chicken until tender, about 30 minutes. Serve over pasta, rice or mashed potatoes. (NOTE: For more sauce, add another can of tomatoes while cooking.) Serves two generously.