1 lb boneless, skinless chicken breast, cut into 1-inch cubes
4 cups sliced plum tomatoes
1 cup diced sun-dried tomatoes (not in oil)
1 cup Zinfandel OR dry red wine OR reduced-sodium chicken broth
2 dried California chilies, chopped
4 tsp chili powder
1 avocado, chopped
2 tbsp sunflower seeds, toasted
Salt, to taste
6 tbsp finely chopped fresh purple basil
Sprinkle 1/2 teaspoon peppercorns in a medium non-stick skillet;
add chicken and saute until pieces are lightly browned.
Combine fresh and dried tomatoes, wine, chilies, and chili
powder in large saucepan; stir in chicken. Heat to boiling;
reduce heat and simmer, covered, 6 minutes. Uncover and simmer
until slightly thickened, about 5 minutes.
Stir in avocado, sunflower seeds, and remaining 1/2 teaspoon
peppercorns. Season to taste with salt. Spoon into bowl;
sprinkle with basil.