212 calories
Ingredients |
| ‘4 skinless, boneless Chicken breasts, cut in strips 1 each: orange, red and yellow Bell Pepper, seeded and sliced 1 can (14.5 oz) sliced tomatoes with basil and garlic 2 Tbs. all-purpose Flour 4 tsp. Olive oil |
Directions |
| ‘1. Put flour in a plastic or paper bag with chicken pieces. Close and shake to coat evenly.
2. Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add chicken and cook about 6 to 7 minutes, turning to brown evenly. When chicken is golden brown and juices run clear when chicken is pierced, remove to a plate. 3. Put remaining oil in skillet. Add sliced peppers and cook, stirring often, 4 to 5 minutes, until lightly browned and crisp-tender. Stir in tomatoes and chicken and heat 2 minutes. |
Notes |
| Serve with rice |
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