Bluetick
12-02-2011, 03:48 PM
It's fast, easy and low on points when your watching the scales.
1 each red, yellow and green bell pepper, chopped
˝ of a medium sweet onion, chopped
3 tbsp olive oil
3 boneless chicken breasts, cubed
1˝ cups pace picante sauce
˝ cup of whole kernel corn canned or frozen.
Tony Chachere Creole Seasoning to your taste. (1-2 tbsp)
Heat 2 tbsp Olive Oil in a skillet adding the Creole seasoning and chicken when hot.
Cook till done, remove chicken to a side plate.
Add 1 tbsp Olive Oil to what was left in the skillet, sauté peppers and onions.
When the peppers and onions are done, add the chicken, corn and pace sauce.
Let simmer at least 10–15 minutes to blend flavors.
Serve over rice or with a side of your choice.
Serves 3-4 people depending on the breast size.
Anyone else notice how large some of the Sam’s chicken breasts are getting? The chickens in China must stand 4 feet tall. =)
1 each red, yellow and green bell pepper, chopped
˝ of a medium sweet onion, chopped
3 tbsp olive oil
3 boneless chicken breasts, cubed
1˝ cups pace picante sauce
˝ cup of whole kernel corn canned or frozen.
Tony Chachere Creole Seasoning to your taste. (1-2 tbsp)
Heat 2 tbsp Olive Oil in a skillet adding the Creole seasoning and chicken when hot.
Cook till done, remove chicken to a side plate.
Add 1 tbsp Olive Oil to what was left in the skillet, sauté peppers and onions.
When the peppers and onions are done, add the chicken, corn and pace sauce.
Let simmer at least 10–15 minutes to blend flavors.
Serve over rice or with a side of your choice.
Serves 3-4 people depending on the breast size.
Anyone else notice how large some of the Sam’s chicken breasts are getting? The chickens in China must stand 4 feet tall. =)