Ingredients:
Fettine di pollo
1/2 peperone verde
1/2 peperone rosso
Olive nere alla greca Coelsanus
Brodo
Vino bianco q.b.
Chili q.b.
Sale, olio
Mezza cipolla
Method:
Lightly fry the half onion with the salt, oil and chilli pepper. Simmer with the white wine and add the peppers, chopped not too small, a handful of Coelsanus Black Olives and half a can of chopped tomatoes. Add the hot stock and continue cooking. When the peppers are almost tender, add the chicken pieces and continue cooking until the chicken is cooked and the sauce has thickened.
