Spicy Chicken and Peppers Recipe

Nutrition Facts

  • One serving:
  • (1-1/4 cupschicken mixture with 1 cup noodles)
  • Calories:
  • 548
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 66 mg
  • Sodium:
  • 1069 mg
  • Carbohydrate:
  • 85 g
  • Fiber:
  • 9 g
  • Protein:
  • 42 g
  • Diabetic Exchange:
  • 4 lean meat, 3 starch, 2 vegetable, 1/2 fat.


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Spicy Chicken and Peppers

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My husband didn't think he could eat chicken prepared any way but fried—until he was coaxed into trying this colorful combination. Chili powder gives this skillet dish a little kick. —Ruth Ann Toppins of Huntington, West Virginia

SERVINGS: 4

CATEGORY: Main Dish

METHOD:

TIME: Prep/Total Time: 25 min.

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:

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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