Spicy Chicken and Peppers Recipe

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

Read Reviews
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Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 or canola 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 no-yolk noodles
  • Fresh parsley

Directions

In a 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. Garnish with parsley. Yield: 4 servings.
Originally published as Spicy Chicken and Peppers in Light & Tasty February/March 2001, p39

Nutritional Facts

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

  • 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 or canola 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 no-yolk noodles
  • Fresh parsley
  1. In a 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. Garnish with parsley. Yield: 4 servings.
Originally published as Spicy Chicken and Peppers in Light & Tasty February/March 2001, p39

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Reviews forSpicy Chicken and Peppers

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a_otto User ID: 6219733 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."

MY REVIEW
voisincook User ID: 3674287 76094
Reviewed Apr. 5, 2011

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

MY REVIEW
gloriawalt User ID: 3203447 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."

MY REVIEW
patricia diane User ID: 3271139 44994
Reviewed Aug. 12, 2008

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

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