It seems to be that when we talk about what to have for dinner, my husband always wants Italian. The more sauce, the better. I try to simplify things as much as I can and use as few ingredients as possible.
Chicken Thighs (I used 10 small boneless skinless)
2 cans tomato sauce
1 can tomato paste
3 peppers (I did 1 red, green and orange)
Salt/pepper to taste
Basil and oregano to taste
Start by browning the chicken on both sides in a skillet with a little oil (I use avocado oil). Then move the browned chicken to another plate.
Add the peppers, onions and mushrooms and sauté until soft.
Add the two cans of tomato sauce and tomato paste and scrape up brown bits from the bottom of the pan.
Add the chicken back in and allow it to simmer (covered) for 15-20 minutes.
Sprinkle with parsley and enjoy with a simple salad, spaghetti squash or zucchini noodles!