Instructions:
step 1 Bring a pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15-20 minutes.
step 2 While the potatoes cook, season the chicken strips with salt, pepper, and smoked paprika.
step 3 Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove and set aside.
step 4 In the same skillet, add garlic, onions, and mushrooms. Sauté for 3-4 minutes until softened.
step 5 Add bell peppers and crushed red pepper flakes. Cook for another 4-5 minutes until peppers are slightly tender but still crisp.
step 6 Return the chicken to the skillet and toss everything together. Cook for an additional 2 minutes.
step 7 Drain the cooked potatoes and mash with butter, milk, and salt until smooth and creamy.
step 8 Serve the spicy garlic chicken and peppers over a bed of mashed potatoes and garnish with fresh parsley.
Storage and Reheating Tips:
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken and peppers in a skillet over medium heat, and reheat mashed potatoes in the microwave or on the stove with a splash of milk to restore creaminess.
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