Ingredients
2 tablespoons olive oil 4 cloves garlic, sliced 1 can (28 ounces) whole tomatoes 1/2 teaspoon salt 1/4 teaspoon black pepper 1-1/2 pounds boneless, skinless chicken breasts, cut into 2-inch chunks1 large red sweet pepper, seeds removed, cut into 1/4-inch slices 1/2 large sweet onion, peeled and cut into 1/4-inch slices 4 hot cherry peppers, cut in half, seeds removed 1/2 pound orzo, cooked following package directions Grated Parmesan cheese, optional
Directions
1 Heat oil in a large skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes, until lightly browned and fragrant. Stir in tomatoes with liquid, salt and pepper. Break up tomatoes with the back of a wooden spoon. Cook over medium-high heat for 3 minutes, stirring occasionally.
2 Add chicken, sweet peppers, onion and cherry peppers. Cook over medium-high heat, covered, for 5 minutes. Turn chicken over and stir peppers and onion. Cook for an additional 5 minutes or until internal temperature of the chicken registers 160 degrees on an instant-read thermometer.
3 Serve with cooked orzo. Sprinkle with grated cheese, if desired.

Nutrition Facts
Calories 528, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 99 mg, Sodium 927 mg, Carbohydrate 56 g, Fiber 5 g, Protein 50 g
Percent Daily Values are based on a 2,000 calorie diet