INGREDIENTS

• 1 (12oz) pkg Rita’s Diced Stoplight Peppers.
• 1 ½ lbs. boneless Skinless chicken thighs cut into bite-size pieces.
• 1 red onion diced into same size as peppers.
• 8 oz buttons mushrooms quartered.
• 2 teaspoon chopped garlic.
• 4 tablespoons butter
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme.
• 1 teaspoon smoked paprika.
• Salt and pepper to taste.

DIRECTIONS

1. Place a large cast iron skillet over medium-high heat. Once hot, char the bell peppers in a dry skillet, until lightly blistered. Remove the peppers and set aside.
2. Add the butter, onions, and garlic to the skillet. Sauté for 2-3 minutes, then push onions to the side of the pan.
3. Add the chicken, mushrooms, thyme, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper.
4. Sauté, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
5. Toss the blistered peppers back into the skillet. Cook another 2 minutes.
6. Taste, then salt and pepper as needed.
7. Serve as-is, or on soft ciabatta rolls