OCT 20

CHICKEN & POTATO PIZZAIOLA

YIELD

4 servings

ACTIVE

5 minutes

TOTAL

30 minutes

1 BAG (10 OZ) FROZEN CUT BELL PEPPERS (MIXED RED AND GREEN)

1 BAG (1 LB 4 OZ) REFRIGERATED DICEDPOTATOES AND ONIONS

4 SKINLESS, BONELESSCHICKEN BREASTS (1¼ LB)

1 CAN (14.5 OZ) CHUNKY PASTA-STYLE TOMATOES

1 CUP SHREDDED PART-SKIM MOZZARELLA (4 OZ)

Heat a large nonstick skillet over medium-high heat. Add peppers and stir 2 minutes or until thawed.

Stir in potatoes and onions. Cook 2 minutes, turning occasionally with a plastic spatula. If mixture sticks, stir in 1 to 2 Tbsp water.

Arrange chicken on top. Spoon tomatoes on chicken, letting juices run over potatoes. Cover, reduce heat to low and simmer 20 minutes or until chicken is opaque at center.

Sprinkle with cheese, remove from heat and cover until cheese melts.

SIDE SUGGESTION

Romaine lettuce and red onion salad

PER SERVING

CALORIES 394 TOTAL FAT 6G SATURATED FAT 0G CHOLESTEROL 99MG SODIUM 984MG

TOTAL CARBOHYDRATES 38G DIETARY FIBER 0G PROTEIN 44G