One of the best things about summer is being able to cook straight out of the garden.
I came home yesterday, picked a couple of Santa Fe peppers, a couple of Anaheim peppers, a couple of green sweet Chilean peppers and one red sweet Chilean pepper.
I chopped them, and added them to my saute pan. I then added two diced tomatoes and some basil.
In another pan, I sauteed about a pound of chicken thighs. Once the chicken was cooked through and the vegetables were soft, I added the vegetables to the chicken, and cooked for another 5 minutes or so.
In about 20 minutes, I went from this:
Tasty and fresh from the garden! Love it! What's on your table tonight?