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Chicken Cacciatore

Yield 4 servings (serving size: 1 1/2 cups)
Prep: 5 minutes; Cook: 10 minutes. A 26-ounce jar of pasta sauce contains about 3 cups. If you've got pasta sauce left over, keep it refrigerated in the jar, and use it in another recipe.

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 cup frozen pepper stir-fry, chopped
  • 2 teaspoons olive oil
  • 1 pound chicken breast tenders, cut into bite-sized pieces
  • 1/2 cup frozen chopped onion
  • 2 teaspoons Creole seasoning
  • 2 cups chunky pasta sauce
  • 1/2 cup water

Nutrition Information

  • calories 299
  • caloriesfromfat 11 %
  • fat 3.8 g
  • satfat 0.7 g
  • monofat 2 g
  • polyfat 0.5 g
  • protein 30.6 g
  • carbohydrate 33 g
  • fiber 2.9 g
  • cholesterol 66 mg
  • iron 2.4 mg
  • sodium 775 mg
  • calcium 59 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

  2. Place frozen peppers in a colander, and rinse with cold water 30 seconds; drain well.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, and Creole seasoning; sauté 4 minutes or until chicken is browned and onion is tender. Add peppers, pasta sauce, and water. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until thoroughly heated.

  4. Combine rice and chicken mixture.

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