| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tuscan |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless chicken breasts, cut into 1" cubes |
| 4 |
md |
Potatoes, cut into 1/2" cubes (about 4 cups) |
| 2 |
|
Cloves garlic, minced |
| 2 |
tb |
Olive oil |
| 1 |
|
Red bell pepper, diced |
| 3 |
c |
Ragu Old World Pasta Sauce |
| 1 |
lb |
Fresh or frozen cut green beans |
| 1 |
ts |
Dried basil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a 12" skillet, saute chicken and garlic in olive oil until chicken is
lightly browned. Add potatoes and peppers; continue to cook about 5
minutes, stirring occasionally. Add sauce, basil, green beans, salt and
pepper, bring to a boil. Reduce heat to medium; cover and simmer for 35
minutes or until chicken is thoroughly cooked and potatoes are tender. Stir
occasionally.
Serves 6.
Posted to EAT-L Digest 14 Feb 97 by Donna Partigianoni
<donna@LEESVILLE.COM> on Feb 15, 1997.
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