This recipe is a quick version of the Italian classic (adapted from an old cookbook, "Classic Italian Cooking for the Vegetarian Gourmet," by Beverly Cox), and uses red and yellow bell peppers. I added chicken to what is actually a vegetable side dish, cooking it with the peppers, for more flavor.

Chicken with Red and Yellow Peppers

Makes 2 servings

2 tablespoons olive oil

2 shallots, chopped

1 each, cored, seeded, cut in 1/4-inch strips: red bell pepper, yellow bell pepper

1/2 teaspoon salt

1 pint grape tomatoes, halved, or 1 cup chopped canned tomatoes

Freshly ground pepper

4 boneless, skinless chicken thighs

2 tablespoons red wine vinegar

1. Heat 1 tablespoon olive oil in a large nonstick skillet; add the shallots. Cook until beginning to soften, 1 minute. Add the pepper strips; season with 1/4 teaspoon salt. Cook until beginning to soften, 5 minutes. Stir in chopped tomatoes; cook, 5 minutes.

2. Clear space in the middle of the skillet by pushing peppers and tomatoes to the edges. Add remaining 1 tablespoon olive oil to the middle of the skillet. Season chicken with remaining 1/4 teaspoon salt and pepper to taste. Add chicken to skillet; cook, turning, until browned on both sides, 10 minutes.

3. Pour vinegar over vegetables; stir vegetables and chicken together, coating chicken with the cooking juices. Reduce heat to a simmer; cover skillet. Cook until chicken is cooked through and vegetables are done, 5 minutes.

Nutrition information:

Per serving: 614 calories, 33 g fat, 7 g saturated fat, 313 mg cholesterol, 18 g carbohydrates, 59 g protein, 796 mg sodium, 4 g fiber.