Ingredients:
4 large sweet red pepper
4 large sweet yellow peppers
2 large green peppers
Vegetable cooking spray
1 Tbsp olive oil
4 (4 oz) chicken breast halves skinned and boned
6 1/2 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried whole basil
1/2 tsp dried marjoram
Directions:
Wash and dry peppers; place on a baking sheet, and broil 4 inches from heat 3-4 mins on each side. Put peppers in a plastic bag; close tightly, and let stand 10 minutes to loosen skins.
Peel peppers; remove and discard core and seeds. Cut peppers into 1/4 x 2 inch strips; set aside. Coat a large nonstick skillet with olive oil and place over medium-high heat until hot. Add chicken, and cook 15 minutes or until golden brown, turning once. Remove chicken from skillet. And cool slightly; cut into thin strips. Add pepper strips to skillet, and cook 2 to 3 minutes or just until tender, stirring often.
Bring broth to a boil in a Dutch oven. Add salt, pepper, basil, marjoram, chicken, and peppers; simmer 5 minutes.