3 medium-sized boneless skinless chicken breasts
4 bell peppers (I prefer one of each: red, orange, yellow, green), sliced
2 medium sweet onions, sliced
1 tbsp butter
4 tbsp EVOO
2 tbsp flour
1/4 cup balsamic vinegar
1/4 cup heavy cream
3 packages Ramen noodles
Bring a large pot of salted water to a boil. Add ramen noodles and cook until al dente. (Do not add seasoning packet.)
Meanwhile, in a large skillet, heat half of the EVOO over medium heat. Season chicken with salt and pepper. Cooking time will depend on thickness of breasts. Remove from skillet and let rest on a cutting board. Add the rest of the EVOO and sautee onions and bell peppers for about 20 minutes, or until preferred texture (I like them soft, you may prefer them to still have some crisp to them). Add butter until melted, and whisk in flour. Add vinegar and cream. Stir together. Slice chicken into bite sized pieces and add to mixture. Drain pasta and add as well. Serve and enjoy!
Should serve 4.