I put this chicken recipe together one day when I had leftover peppers and wanted something easy. To my delight, the taste reminded me of pizza—something I love but can no longer eat! It pairs well with steamed broccoli. —Brenda Nolen, Simpsonville, South Carolina
Italian Chicken and Peppers
Italian Chicken and Peppers
Prep Time
20 min
Cook Time
3 hours
Yield
6 servings
Ingredients
- 1 jar (24 ounces) garden-style spaghetti sauce
- 1 medium onion, sliced
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 each small green, sweet yellow and red peppers, julienned
- 6 boneless skinless chicken breast halves (4 ounces each)
- Hot cooked pasta
- Shaved Parmesan cheese, optional
Directions
- Mix first 8 ingredients; stir in peppers. Place chicken in a 3-qt. slow cooker. Top with sauce mixture.
- Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Serve with pasta; if desired, top with shaved cheese.
Nutrition Facts
1 serving: 221 calories, 6g fat (1g saturated fat), 66mg cholesterol, 738mg sodium, 16g carbohydrate (9g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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