Chicken Cacciatore

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 1 cup frozen pepper stir-fry, chopped
• 2 teaspoons olive oil
• 1 pound chicken breast tenders, cut into bite-sized pieces
• 1/2 cup frozen chopped onion
• 2 teaspoons Creole seasoning
• 2 cups chunky pasta sauce
• 1/2 cup water

1. Cook rice according to package directions, omitting salt and fat.
2. Place frozen peppers in a colander, and rinse with cold water 30 seconds; drain well.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, and Creole seasoning; saute 4 minutes or until chicken is browned and onion is tender. Add peppers, pasta sauce, and water. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until thoroughly heated.
4. Combine rice and chicken mixture.

boil, frozen pepper, olive oil, chicken, onion, creole seasoning, pasta sauce, water

Taken from www.myrecipes.com/recipe/chicken-cacciatore (may not work)