This recipe is posted as a tribute to Klara Kamper, from Austria. Klara is an exchange student and nearly every week she has come over to ride my horse, Rosie. After riding, I fix dinner. Of all the different dinners I have fixed, this is Klara’s favorite.
4 pieces boneless chicken breasts, cut into bite sized pieces
2 large poblano peppers, deseeded and diced into bite sized pieces
1 large purple onion, chopped
5-6 pieces sun dried tomatoes, chopped into a large dice
Herbs de provence
Cover the bottom of a large skillet with olive oil. Saute the onions until done. Add chicken and more olive oil if necessary. With your fingers sprinkle herbs de provence over the onion/chicken mixture. When the chicken is nearly done, add the poblano peppers and sun dried tomatoes. Saute until the poblano peppers are cooked but still a nice bright green. You may also add mushrooms if you like. Serve over your favorite pasta. My daughter does not like herbs de provence so when I cook this for her, I use a mixture of oregano, basil, and marjoram.
I am very, very picky about pasta. My favorite is organic Montebello pasta produced by Monastero Di Montebello, Isola del Piano, Italy. I especially like the conchiglie. However, I use their spaghetti and other shapes as well.
This is Rosie. She will really miss Klara who leaves for home on June 25.
A friend joined us to see the horses and for dinner. Apparently, she took this photo just before I served dinner.