Instructions:
Sauté Chicken:
In a large skillet or pot, heat the olive oil over medium heat.
Add the chicken strips and sprinkle with garlic powder, salt, and pepper. Sauté until the chicken is browned on all sides.
Add Liquids:
Pour in the sweet vermouth and chicken broth. Stir in the tomato paste and dried basil. Mix well to combine.
Simmer:
Bring the mixture to a simmer. Reduce heat to low and let it cook for about 40 minutes, stirring occasionally.
Add Vegetables:
After 40 minutes, add the sliced mushrooms, red bell pepper, and cherry tomatoes to the pot. Stir to incorporate.
Continue Cooking:
Allow the dish to simmer for another 20 minutes, or until the vegetables are tender.
Finish:
Stir in the grated Parmesan cheese and adjust seasoning if needed.
Serve:
Serve hot over pasta, rice, or enjoy on its own
