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 Exch:
  • 4 lean meat, 3 starch, 2 vegetable, 1/2 fat.

Spicy Chicken and Peppers

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

PREP

10 min.

COOK

15 min.

TOTAL

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.

Printed from tasteofhome.com Dec 1, 2008

Copyright Reiman Media Group, Inc © 2008