Garlic Italian Chicken Thing NomNomNom

Clearly, I don't have a name for this dish yet. >3> Hi everyone. This is my first post here, but you'll find out that pretty much everything I make is eyeballed and thrown together, full of experimentation, and definitely not an exact science. I try to write it down as a recipe anyway, when I can, though.

This is what the wife and I made tonight for dinner, and it turned out quite well. :)

Time to Cook: Approx. 1 hour
Serves: Approx. 3-4 (2 of us ate, but there's plenty leftover)

Ingredients:
*One large boneless, skinless chicken breast, cut up into bite-sized pieces
*Flour
*One medium zucchini, halved and sliced
*Approx. 1/2 bag frozen broccoli florets
*Approx. 1/2 bag frozen red, green, yellow bell peppers and onions mix
*Minced garlic (about 2-3 cloves worth)
*Oregano, Thyme, Tarragon, Salt & Pepper to taste
*Olive oil
*Butter
*Splash of white wine
*Grated Parmesan or Asiago cheese
*Pasta of your choice

Preparation:
To begin with, toss the chicken with the flour in a large zip-top bag, to coat. Set aside.

Boil water for pasta and cook pasta according to package.

Meanwhile, In a large skillet over medium-high heat, saute the peppers and onions in about a tbsp of olive oil and with salt and pepper and garlic to taste. Drain that bad boy and set aside (the peppers produce a lot of liquid, those sneaky rapscallions).

Then, saute the zucchini and broccoli in about a tbsp of olive oil, with garlic, oregano, and thyme, salt and pepper, until the zucchini starts to look soft and sensual, like you know you love.

Next, add the chicken, sprinkling with oregano, thyme, and tarragon. Add more oil as necessary, so it doesn't get too dry and stick to the pan. Cook through. When it starts to look done, add a few pats of butter (maybe a tablespoon or two, for flavor), and a splash of white wine to the pan, making sure to scrape up whatever good things are stuck to the bottom of the pan. Add back in the peppers and onions from earlier and mix to combine and heat through.

Serve it up over pasta (we used tri-colored rotini, which caught the sauce nicely), and sprinkle with cheese.

Then all that's left is the Nomming. So go to! Nom Away!

What do we Nom with?
Drink: Green tea ginger-ale, or Blue Nun Riesling wine
Music: Turkish Twist by Winterstar