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Name: Chicken with Red Peppers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 md Sweet red peppers cut into; 1 lb Boned and skinned chicken; 2 Garlic minced; 6 green olives Pitted, halved; 2 c Canned tomatoes drained and; 3 md Onions halved and sliced; 2 ts olive oil; 1/3 c Canadian bacon finely; 1/4 ts Black pepper; 6 black olives Pitted, halved

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INGREDIENTS

2 md Sweet red peppers ; cut into
1 lb Boned and skinned chicken
2 Garlic ; minced
6 green olives ; Pitted, halved
2 c Canned tomatoes ; drained and
3 md Onions ; halved and sliced
2 ts olive oil
1/3 c Canadian bacon ; finely
1/4 ts Black pepper
6 black olives ; Pitted, halved

Servings

INSTRUCTIONS

Sprinkle the chicken with the black pepper. In a large nonstick skillet over medium-high heat, warm the oil. Add the chincken and cook, stirring frequently, until it is lightly browned on both sides. Remove the chicken and set aside. Add the onions, red peppers, bacon and garlic to the same skillet. Cook over medium heat, stirring occasionally, until all the vegetable are tender, about 10 minutes. Add the tomatoes and bring the mixture to a boil. Cover and cook, stirring occasionally, for 10 minutes. Stir in the chicken, cover and simmer until the chicken is cooked through, about 10 minutes. Uncover the skillet and cook over high heat until most of the liquid has evaporated, about 3 minutes. Stir in the black and green olives. NOTES : Skillet my foot. :-) The skillet was fine for the chicken alone, but once the veggies got added I had to switch to a larger pot to hold the mixture. Recipe by: Quick and Healthy Cooking, May 1995 Posted to EAT-LF Digest by "Will Grant " on Jun 2, 1998

NOTES

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Chicken with Red Peppers

2 md Sweet red peppers cut into
1 lb Boned and skinned chicken
2 Garlic minced
6 green olives Pitted, halved
2 c Canned tomatoes drained and
3 md Onions halved and sliced
2 ts olive oil
1/3 c Canadian bacon finely
1/4 ts Black pepper
6 black olives Pitted, halved

Sprinkle the chicken with the black pepper. In a large nonstick skillet  over medium-high heat, warm the oil. Add the chincken and cook, stirring  frequently, until it is lightly browned on both sides. Remove the chicken  and set aside.    Add the onions, red peppers, bacon and garlic to the same skillet. Cook  over medium heat, stirring occasionally, until all the vegetable are  tender, about       10    minutes.    Add the tomatoes and bring the mixture to a boil. Cover and cook, stirring  occasionally, for 10 minutes. Stir in the chicken, cover and simmer until  the chicken is cooked through, about 10 minutes. Uncover the skillet and  cook over high heat until most of the liquid has evaporated, about 3  minutes. Stir in the black and green olives.    NOTES : Skillet my foot. :-)  The skillet was fine for the chicken alone,  but once the veggies got added I had to switch to a larger pot to hold the  mixture.    Recipe by: Quick and Healthy Cooking, May 1995    Posted to EAT-LF Digest by "Will Grant <wsgrant@his.com>" <wsgrant@his.com>  on Jun 2, 1998

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Nutrition

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Serving Size: 1 Serving (533g)
Recipe Makes: 4

Calories: 316
Calories from Fat: 96 (30%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 2.2g
Cholesterol 100.1mg		31 %
Sodium 1759.8mg		61 %
Potassium 1360mg		36 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 19.5g
Protein 30.7g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 316

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