Chicken and Peppers in Tomato Sauce

4-6 boneless, skinless chicken thighs, cut into small pieces

2 red bell peppers, diced

4 garlic cloves (at least) either minced or grated on a microplane

2 swirls of EVOO

1 large can (28-32oz) crushed tomatoes

8oz can tomato sauce - I prefer Goya Spanish style tomato sauce

large handful fresh basil, chopped

1/4 cup grated Parmesan cheese

chili pepper flakes, if you like it spicy

salt and pepper

1/2 cup FF half and half

Swirl the EVOO 2x around the pan and allow to heat up over medium high heat. Add the bell peppers with a good pinch of salt and saute while dicing the chicken. Once peppers are lightly browned and getting soft, add in the chicken and the garlic. Saute until chicken is cooked and browned. Add the chili pepper flakes if using and saute 30 sec longer. Lower the heat and carefully add in the crushed tomatoes and the tomato sauce. Place a splatter shield over the pan, or a lid tipped so the steam can vent. Simmer over low heat for at least 30 min. Sauce should thicken. When ready to serve, stir in the FF half and half, Parmesan cheese and basil. Check for seasoning and add salt if needed.