• In a medium pot place chicken in. Cover chicken with chicken broth about 1 1/2 cups. Season with 1/4 tsp each of salt, black pepper, garlic powder, and onion powder. Bring to a boil and let simmer for approx. 15 minutes or so until chicken is cooked through. Chop up chicken and set aside.
• In the meantime heat up 1 TBS olive oil in a large skillet. Add in chopped onion and green bell pepper. Season with 1/4 tsp each of salt, black pepper, garlic powder, and onion powder. Cook for 3-4 minutes until softened. Stir in garlic for 1-2 minutes.

At this time, start cooking your biscuits, toast, rice, or potatoes.

• Stir in 1 additional TBS of olive oil and 1 TBS butter. Sprinkle flour over the peppers and onions. Stir until peppers and onions are coated with flour and cook an additional 1 minute.
• Slowly stir or whisk in 1 cup chicken broth. Stir in heavy whipping cream. Let simmer for 5 minutes to thicken. Taste mixture to adjust seasonings to your liking.
• Once mixture has thickened add in peas & carrots, diced roasted red peppers, and chopped cooked chicken. Stir until everything is well coated.
• Many ways to serve this up. Over cooked biscuits, toast, cooked rice, or mashed potatoes. Enjoy.