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| 4 | chicken breast halves, boneless, skinless |
| 1/4 Tasse | Italian style bread crumbs |
| 2 | Russet potatoes; cut into 3/4 to 1-inch pieces, (2 cups) |
| 1 mittel | Green bell pepper; cut into 1/2-inch pieces |
| 1 | Jar; (26-oz.) fat-free spaghetti sauce |
| 1/4 Tasse | water |
| 2 Esslöffel | Shredded fresh Parmesan cheese |
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Made this for dinner last week. Preparation was quick and easy and it was
issue.
1) Coat chicken breast halves with bread crumbs. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook until lightly browned on both sides.
2) Add potatoes, bell pepper, spaghetti sauce and water; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 25 to 30 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring occasionally. Sprinkle with cheese.
4 servings
Calories 310; calories from fat 35; total fat 4g; saturated fat 1g; cholesterol 75mg; sodium 820mg; total carbohydrate 35g; dietary fiber 4g; sugasr 15g; protein 33g
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