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Spicy Chicken and Peppers Recipe

Spicy Chicken and Peppers Recipe photo by Taste of Home

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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

This recipe is:

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Spicy Chicken and Peppers Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

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.

Nutritional Analysis: One serving (1-1/4 cupschicken mixture with 1 cup noodles) equals 548 calories, 4 g fat (1 g saturated fat), 66 mg cholesterol, 1,069 mg sodium, 85 g carbohydrate, 9 g fiber, 42 g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 2 vegetable, 1/2 fat.

Originally published as Spicy Chicken and Peppers in Light & Tasty February/March 2001, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Spicy Chicken and Peppers

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Reviewed on Mar. 04, 2013 by a_otto

Made it without the green pepper only because I didnt have any. My husband and I loved it! Can't wait to make it again with green pepper.

Reviewed on Apr. 05, 2011 by voisincook

My family really enjoys this! I've made it several times.

Reviewed on Mar. 27, 2011 by gloriawalt

This has become a favorite at our house. You can add all the peppers you want without adding to the fat content and we love the peppers. I often use multicolored peppers and servre if over rice.

Reviewed on Aug. 12, 2008 by patricia diane

Try this over rice or a pasta. Sugar really isn't always necessary