Italian Chicken and Peppers
TOTAL TIME: Prep: 20 min. Cook: 3 hours
YIELD: 6 servings.
I put this chicken recipe together one day when I had leftover peppers and wanted something easy. To my delight, the taste reminded me of pizza—something I love but can no longer eat! It pairs well with steamed broccoli. —Brenda Nolen, Simpsonville, South Carolina
Ingredients
-
1 jar (24 ounces) garden-style spaghetti sauce
-
1 medium onion, sliced
-
1/4 cup grated Parmesan cheese
-
2 garlic cloves, minced
-
1 teaspoon dried oregano
-
1 teaspoon dried basil
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
1/2 each small green, sweet yellow and red peppers, julienned
-
6 boneless skinless chicken breast halves (4 ounces each)
-
Hot cooked pasta
-
Shaved Parmesan cheese, optional
Directions
-
1.
Mix first 8 ingredients; stir in peppers. Place chicken in a 3-qt. slow cooker. Top with sauce mixture.
-
2.
Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Serve with pasta; if desired, top with shaved cheese.
Nutrition Facts
1 serving: 221 calories, 6g fat (1g saturated fat), 66mg cholesterol, 738mg sodium, 16g carbohydrate (9g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
© 2024 RDA Enthusiast Brands, LLC