Directions:

• 1

  To roast the peppers: Preheat oven to 200 C. Place the red peppers on a non-stick baking tray & bake in the oven for about 1 hour. Peppers are done when they are totally soft, broken down & charred with black spots all over. Place the roasted peppers in a glass bowl & cover with plastic wrap; leave the peppers to sweat & cool to be able to handle. Peel the peppers (the skin will come out easily), remove the seeds & roughly chop them. The peppers can be roasted & peeled up to a week in advance; just drizzle with olive oil & store in an airtight container in the fridge.

• 2

  In a food processor, process the roasted peppers, garlic, vinegar & oregano/thyme/Italian seasoning until they become smooth. Set aside.

• 3

  Season the chicken with salt & pepper.

• 4

  Heat a large pan over high heat until hot. Add the olive oil & cook the chicken cubes until they take a nice golden colour. DON’T OVERCROWD the pan; you can do this over 2 batches because you want the chicken to get a nice colour & not steam.

• 5

  Add the roasted pepper sauce & cream/milk to the pan. Stir the sauce well with the chicken & lower heat to maintain a simmer for a couple of minutes until the chicken is cooked through.

• 6

  Turn off heat, add the cheese & season with salt & pepper.

• 7

  Serve immediately with white rice or pasta.