Easy Chicken Cacciatore


  • 1 teaspoon olive oil
  • 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 1 large green bell pepper, cut into thin strips
  • 1 container (15 ounces) Refrigerated Marinara Sauce
  • 1/2 cup water
  • 2 cups hot cooked rice
  1. HEAT oil in large nonstick skillet over medium-high heat. Add chicken and bell pepper; cook, stirring frequently, for 5 minutes or until chicken is lightly browned.
  2. ADD sauce and water to skillet; bring to boil. Reduce heat to low; cover. Cook for 5 minutes or until chicken is no longer pink. Stir in cooked rice.

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