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.

Course

Dinner

Servings

Calories

212

Time to prepare

15 Minutes

Difficulty

Easy

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