Bell Pepper Chicken and Noodles

• Cooking spray
• 12 ounces chicken tenders, all visible fat discarded
• 1 cup fat-free, low-sodium chicken broth
• 1/4 cup no-salt-added ketchup and 1 1/2 tablespoons no-salt-added ketchup, divided use
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon salt and 1/4 teaspoon salt, divided use
• 3 cups frozen chopped green bell pepper; 2 large green bell peppers, thinly sliced; or 1 large green bell pepper and 2 poblano chiles, thinly sliced
• 2 cups frozen chopped onion or 1 large onion, thinly sliced (yellow preferred)
• 1 14.5-ounce can no-salt-added diced tomatoes, undrained
• 4 ounces dried no-yolk noodles

1. Lightly spray a Dutch oven with cooking spray.
2. Cook the chicken over medium-high heat for 3 minutes, stirring frequently.
3. Meanwhile, in a small bowl, whisk together the broth, 1/4 cup ketchup, oregano, and 1/2 teaspoon salt.
4. Increase the heat to high.
5. Stir in the bell pepper, onion, tomatoes with liquid, noodles, and broth mixture.
6. Bring to a boil.
7. Reduce the heat and simmer, covered, for 13 minutes, stirring occasionally.
8. Remove from the heat.
9. Stir in the remaining 1 1/2 tablespoons ketchup and remaining 1/4 teaspoon salt.
10. Let stand for about 15 minutes to absorb flavors, if desired.
11. (Per Serving)
12. Calories: 283
13. Total Fat: 1.5g
14. Saturated: 0.5g
15. Trans: 0.0g
16. Polyunsaturated: 0.5g
17. Monounsaturated: 0.5g
18. Cholesterol: 49mg
19. Sodium: 577mg
20. Carbohydrates: 39g
21. Fiber: 4g
22. Sugars: 14g
23. Protein: 26g
24. Dietary Exchanges
25. 1 1/2 Starch
26. 3 Vegetable
27. 2 1/2 Very Lean Meat

cooking spray, chicken tenders, chicken broth, nosalt, oregano, salt, green bell pepper, onion, salt, noodles

Taken from www.epicurious.com/recipes/food/views/bell-pepper-chicken-and-noodles-375745 (may not work)