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Colorful peppers star in this hearty stir-fry from Betty Elliott of Goldonna, Louisiana. “I'm single, and I work very long hours,” says Betty. “This recipe is handy because I can use the leftovers in fajitas.”
This recipe is:
Quick
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1-1/2 cups (calculated without rice) equals 219 calories, 9 g fat (2 g saturated fat), 47 mg cholesterol, 214 mg sodium, 15 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 lean meat.
Originally published as Six-Pepper Chicken in Cooking for 2 Summer 2007, p61
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Aug. 21, 2011 by MariaS.
This is how I make & serve chicken. The only thing I do, is stead of Cajun seasoning (I can't get it here in Greece) I add a bit of garlic & oregano or Taco seasoning. Depending on our mood-if we feel more like Mexican flavoring or Greek. My family's favorite summer dish. Easy, Healthy & quick to make.
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