Chicken Romano(Origin: Unknown)

• 2 lb. boneless chicken breasts, cut into bite size pieces
• 3 suntan peppers (red and green), diced
• 1 Vidalia onion, diced
• 3 garlic cloves, minced
• 2 tomatoes, diced
• 2 shallots, minced
• 1 Bermuda onion, diced
• 1 bunch broccoli, cut into small florets
• 1 Tbsp. basil
• 1 Tbsp. oregano
• 1 Tbsp. parsley
• salt and pepper to taste
• 5 dashes Worcestershire sauce
• 1/2 c. red wine
• 1/2 c. olive oil
• 1 lb. cooked cavettellis

1. Saute chicken in olive oil until done.
2. Remove and add garlic and shallots until golden, then add vegetables.
3. Cook until al dente.
4. Add chicken, herbs, spices and cavettellis, then simmer for 5 minutes.

chicken breasts, peppers, vidalia onion, garlic, tomatoes, shallots, bermuda onion, broccoli, basil, oregano, parsley, salt, worcestershire sauce, red wine, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029804 (may not work)