4 chicken breasts cut into bite size cubes
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all brown rice flour, for dredging
3 tablespoons olive oil
1 tablesppon of butter
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
For Pasta portion of the dish:
1 lb bag of brown rice rotini pasta
1 jar of your favorite tomato sauce
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken pieces to a plate or bowl and set aside. Add the tablespoon of butter and the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 10 minutes for the breast pieces.
For the rotini brown rice pasta bring a large pot of salted water to a boil, about 8 minutes. Cook pasta for about 8 minutes and drain. Add the rotini back to the pan and add the tomato sauce, stir until mixed and keep on low heat until chicken and its sauce has thickened.
Using a slotted spoon transfer rotini pasta to a large bowl and then scoop the chicken on top with the same slotted spoon spoon. Boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.