1 pound skinless, boneless chicken breast meat - cut into strips
salt and pepper to taste
2 green bell peppers - peeled, seeded and sliced
3 tablespoons unsalted butter
1/4 cup milk
1 tablespoon dried mini basil
1 (30 ounce) can tomato sauce with green chile
1 (10.75 ounce) can hot water
1 (10.75 ounce) can soup mix
2 cups ricotta cheese
1/2 cup half-and-half cream
Melt the butter in a large skillet over medium heat. Saute chicken and salt and pepper until tender. Stir in olive oil until smooth. Add chicken and saute for 3 to 5 minutes, or until browned and juices run clear. Add wine. Reduce heat to low and cook half-and-half for 2 minutes, or until cream starts to thicken. Add corn and continue to cook and thickens.
Stir in spinach, tomato sauce, cream and potatoes. Simmer uncovered, for 20 minutes. Serve hot.