Spicy Chicken and Peppers Recipe
Spicy Chicken and Peppers Recipe photo by Taste of Home
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Spicy Chicken and Peppers Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1-1/4 cup: 548 calories, 4g fat (1g saturated fat), 66mg cholesterol, 1069mg sodium, 85g carbohydrate (0g sugars, 9g fiber), 42g protein .


  1. 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.
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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a_otto 84526
Reviewed Mar. 4, 2013

"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."

voisincook 76094
Reviewed Apr. 5, 2011

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

gloriawalt 70976
Reviewed Mar. 27, 2011

"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."

patricia diane 44994
Reviewed Aug. 12, 2008

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

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