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.

Recipe by Oxmoor House January 2003


Recipe Summary test

4 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Combine rice and chicken mixture.


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Nutrition Facts

299 calories; calories from fat 11%; fat 3.8g; saturated fat 0.7g; mono fat 2g; poly fat 0.5g; protein 30.6g; carbohydrates 33g; fiber 2.9g; cholesterol 66mg; iron 2.4mg; sodium 775mg; calcium 59mg.