Spicy Chicken and Peppers |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My husband didn't think he could eat chicken prepared any way but frieduntil he was coaxed into trying this colorful combination. Chili powder gives this skillet dish a little kick. Ruth Ann Toppins of Huntington, West Virginia Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch strips |
1-1/2 cups julienned green peppers |
1 cup chopped onion |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) diced tomatoes, drained |
2 teaspoons italian seasoning |
1-1/2 teaspoons sugar |
1-1/2 teaspoons chili powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 cups cooked yolk-free noodles |
fresh parsley |
Directions:
1. In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley. Yield: 4 servings.
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