INGREDIENTS
2
skinless boneless chicken breasts
6 cloves
garlic
1 tsp
lemon zest
1 tsp
lemon juice
1 serving
salt
1 serving
bell pepper
2 tbsp
flour
1 serving
olive oil
1 large
onion
2
yellow bell peppers
1 tsp
italian seasoning
1/2 cup
sauvignon blanc
28 ozs
canned tomatoes
2 tbsp
capers
1/2 cup
chicken stock
1 tbsp
brown sugar
2 tbsp
fresh flat-leaf parsley
8 oz
cooked penne pasta