Tex-Mex Chicken-Loaded Sweet Potatoes

• 1 tablespoon vegetable oil
• 1 red bell pepper small, thinly sliced
• 1/2 cup purple onion chopped
• 2 cups cooked chicken sliced
• 15 1/2 ounces whole kernel corn 1 can, draied
• 1 cup ragu old world style pasta sauc
• 2 tablespoons firmly packed brown sugar
• 1 teaspoon apple cider vinegar
• 4 baking potatoes or medium sweet, cooked and halved

1. In 12-inch skillet, heat oil over medium heat and cook red pepper and onion, stirring occasionally, 5 minutes or until tender. Stir in remaining ingredients except potatoes. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. To serve, evenly top hot potatoes with chicken mixture.

vegetable oil, red bell pepper, purple onion, chicken, kernel corn, world style pasta sauc, brown sugar, apple cider vinegar, baking potatoes

Taken from www.yummly.com/recipe/Tex-mex-chicken-loaded-sweet-potatoes-299609 (may not work)