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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 5 minutes; Cook: 10 minutes. A 26-ounce jar of pasta sauce contains about 3 cups. If you've got pasta sauce left over, keep it refrigerated in the jar, and use it in another recipe. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
1 cup frozen pepper stir-fry, chopped |
2 teaspoons olive oil |
1 pound chicken breast tenders, cut into bite-sized pieces |
1/2 cup frozen chopped onion |
2 teaspoons creole seasoning |
2 cups chunky pasta sauce |
1/2 cup water |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Place frozen peppers in a colander, and rinse with cold water 30 seconds; drain well.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, and Creole seasoning; sauté 4 minutes or until chicken is browned and onion is tender. Add peppers, pasta sauce, and water. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until thoroughly heated.
4. Combine rice and chicken mixture.
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