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Spicy Chicken and Peppers

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
4 ServingsPrep/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.
Nutrition Facts: 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,
© Taste of Home 2013

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Spicy Chicken and Peppers (continued)

Nutrition Facts: 85 g carbohydrate, 9 g fiber, 42 g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 2 vegetable, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013