Italian-style chicken with potatoes and peppers
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1 1/2-in pieces
¼ tsp, freshly ground
Sweet red pepper(s)
1 large, or yellow pepper, thinly sliced
Uncooked Yukon gold potato(es)
1 pound(s), cut into 3/4- to 1-in pieces
4 fl oz, dry
Store-bought marinara sauce
- Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until golden brown and almost cooked through, about 4 to 6 minutes; remove from skillet to a plate.
- Off heat, coat skillet with cooking spray again. Add peppers and potatoes; sauté until vegetables are lightly browned, about 4 to 6 minutes. Add wine; simmer 1 minute.
- Add marinara sauce and water to skillet; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until potatoes are almost tender, about 15 minutes. Stir in chicken and any accumulated juices.
- Cover and cook, stirring occasionally, until potatoes are tender and chicken is cooked through, about 7 minutes. Add salt and pepper to taste, if desired. Yields about 1 1/2 cups per serving.