Meet the new chicken skillet in town—made with thin strips of green pepper and a tomato-sherry vinegar sauce.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 Tbsp. dried oregano leaves
1 tsp. ancho chile pepper powder
2 Tbsp. olive oil
1 green pepper, cut into thin strips
2 Tbsp. sherry vinegar
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
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Let's Make It
Toss chicken with next 3 ingredients in large bowl until evenly coated. Cook in large nonstick skillet on medium-high heat 8 min. or until evenly browned, stirring frequently. Remove from skillet; set aside.
Add peppers to skillet; cook and stir 2 min. Stir in vinegar; cook 1 min. or until vinegar is cooked off. Return chicken to skillet with tomatoes; stir. Cover; simmer on medium-low heat 15 min. or until heated through.
Top with cheese; let stand, covered, 2 min. or until melted.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Garnish with your choice of fresh herbs just before serving.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.