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.
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
How to Make It
Cook rice according to package directions, omitting salt and fat.
Place frozen peppers in a colander, and rinse with cold water 30 seconds; drain well.
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.